Name: Steamed Simple Duck
Cuisine: China
Ingredients: 1 long red chilli, cut into julienne; 2 spring onions (scallions), cut into julienne; 3 slices of peeled ginger; 125 ml (4 fl oz/½ cup) shaoxing; 3 spring onions (scallions); 1 teaspoon sugar; fresh chilli sauce, to serve; 375 ml (13 fl oz/1½ cups) fresh chicken stock; 1 × 2 kg (4 lb 8 oz) duck, wing tips and tail removed; 1 teaspoon sea salt

Preparation info

Difficulty
Easy

Appears in

Balance and Harmony

By Neil Perry

Published 2008

About

The only difficult thing about this dish is finding a bowl large enough for the duck, and a steamer that will fit the whole lot. Other than that, this is the simplest duck dish I know; the flesh is meltingly tender after long, gentle cooking. Also delicious served at room temperature or even cold, with some chilli dipping sauce, it’s a good dish to add to a shared table.

Ingredients

Method

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Ingredients

Method

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