Fu Pei-Mei

Steam Duck in Yun-Nan Casserole

Ch’i kuo ya ku’ai

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Preparation info
    • Difficulty

      Easy

Appears in
top 1000Pei-Mei’s Chinese Cookbook
Pei-Mei’s Chinese Cookbook

By Fu Pei-Mei

Published 1969

  • About

Ingredients

  • ½ duck (about 2 pounds)
  • ½ cup diced ham (¼”

Method

  1. Cut the duck with bone into 1” wide by 2” long pieces. Boil duck about 1 minute in boiling water. Remove and wash with cold water. Pat it dry.
  2. Place the duck into the special style of casserole (Yun-Nan style) duck skin side up. Add the diced ham and ginger.
  3. Mix the boiling water, wine, and salt thoroughly. Pour into the casserole. Cover it. Place the