Casserole of Duck with Wontons

Name: Casserole of Duck with Wontons (鴨湯雲呑)
Yield: Serves 6 to 8 in small quantities.
Cuisine: Chinese
Ingredients: 1 large whole scallion; ⅓ cup sliced cooked Smithfield ham or substitute; 2 tablespoons dry sherry; 4 quarter-sized slices peeled ginger; 1 one-pound-3-ounce can spring bamboo shoots, roll-cut into 1-inch pieces; 18 to 24 boiled wontons or dumplings; 1 teaspoon minced peeled ginger; 1 duck, about 4½ to 5 pounds; ¼ teaspoon black pepper; Salt to taste; 1 teaspoon salt

鴨湯雲呑

Preparation info

Serves
6 to 8
in small quantities.

Difficulty
Easy

Appears in

The Key to Chinese Cooking

By Irene Kuo

Published 1977

About

This is a simple long-simmered duck with wontons added for the final 5 to 10 minutes of cooking. Among Chinese, it is considered a “big-affair” snack, often served at the end of a party as a form of “one for the road.”

Ingredients

1 duck, about 4½ to 5 pounds

Asia
China

Method

Remove the fat from the cavity of the duck; discard the tail and trim off excess neck skin. Rinse and drain the duck. Mingle the minced ginger, salt, and pepper, and rub well into the duck, both inside and outside. Let it sit for 1 hour.

Place the duck in a large casserole (earthenware if possible), sprinkle it with the sherry, and add cold water to cover it by