Braised Duck with Fish Maw and Longan
Rich in collagen, sweet longan, tender duck in a clear broth – a nourishing autumn soup.
Ingredients
6 items- Half duck (about 500g) 500g
- Dried fish maw 50g
- Dried longan (flesh) 30g
- Ginger 5 slices
- Cooking wine 1 tbsp
- Salt to taste
Nutrition
Steps （5 steps）
Place duck pieces in cold water with ginger and some wine; bring to a boil over high heat, skim off foam, cook for 5 minutes until no blood seeps. Drain and rinse with warm water.
Put soaked fish maw, longan, and blanched duck into a stewing pot. Add remaining wine and 1000ml water until ingredients are submerged by 2cm.
Cover the pot and place in a steamer (or use a slow cooker). Bring to a boil over high heat, then reduce to low heat and simmer for 1.5 hours, until duck is fork-tender and fish maw is soft and glutinous.
Open the lid, gently skim off any fat and impurities from the surface to clear the broth. Add salt to taste and stir well.
Cover again and simmer for another 5 minutes to allow salt to fully dissolve. Adjust seasoning, turn off heat, and serve hot.
Tips
Fish maw must be fully soaked beforehand or it won't become tender. Always blanch duck in cold water for better removal of blood. Maintain low heat throughout stewing for a clearer broth.
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