Divine Duck (Shenxian Duck)
A classic Chinese delicacy, the duck is tender and succulent, bathed in a rich, savory sauce, steamed to perfection for a melt-in-your-mouth experience.
Ingredients
13 items- Duck 1 whole (about 1.5 kg)
- Ginger 1 piece
- Scallions 2
- Cooking wine 3 tbsp
- Light soy sauce 2 tbsp
- Dark soy sauce 1 tbsp
- Rock sugar 20 g
- Shiitake mushrooms 5
- Bamboo shoots 100 g
- Ham 50 g
- Salt 1 tsp
- White pepper 1/2 tsp
- Broth 500 ml
Nutrition
Steps （8 steps）
Rub the duck inside and out with cooking wine, salt, and white pepper. Marinate for 30 minutes to remove any gamey smell.
In a cold pan add oil and rock sugar, cook over low heat until caramelized to a deep red color. Immediately add boiling water to make caramel syrup.
Sauté ginger slices and scallion knots over medium heat until fragrant. Add mushrooms, bamboo shoots, and ham; stir-fry 2 minutes. Set aside.
Stuff the duck cavity with the sautéed mixture. Seal the opening with toothpicks to prevent leakage.
Pan-fry the duck over medium heat, turning frequently, until golden brown on all sides, about 8 minutes.
Place the duck in a deep bowl. Drizzle with caramel syrup, light and dark soy sauces, then pour in broth until halfway up the duck. Steam over high heat for 1.5 hours until tender, easily pierced with chopsticks.
Carefully transfer the duck to a plate. Pour the steaming juices into a wok, reduce over high heat until thickened. Adjust salt, thicken with cornstarch slurry if desired.
Pour the reduced sauce over the duck, garnish with scallions. Serve hot.
Tips
Use low heat when caramelizing sugar to avoid bitterness; the stuffing can be customized; adjust steaming time based on duck size; test doneness with chopsticks.
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