Duck Stuffed with Shark Fin
This classic dish features a whole duck stuffed with premium shark fin, slow-braised until tender, with a rich, savory sauce. A luxurious centerpiece for banquets.
Ingredients
14 items- Whole duck (about 1500g) 1
- Prepared shark fin 200g
- Ham strips 50g
- Dried shiitake mushrooms 30g
- Ginger slices 20g
- Scallion segments to taste
- Cooking wine 2 tbsp
- Salt to taste
- Light soy sauce 1 tbsp
- Dark soy sauce 1 tsp
- Rock sugar 20g
- White pepper a pinch
- Broth (chicken or water) as needed
- Vegetable oil as needed
Nutrition
Steps （9 steps）
Soak shark fin in warm water for 24 hours until soft. Drain. Boil in water with ginger, scallion, and wine for 10 minutes to remove fishy smell. Drain.
Clean duck; carefully remove bones from back, keeping skin intact. Rub inside and out with wine, salt, and white pepper. Marinate 15 minutes.
Mix soaked shark fin, ham, and mushrooms with salt and wine. Stuff into duck cavity; seal opening with toothpicks or skewers.
Blanch stuffed duck in boiling water for about 30 seconds until skin tightens. Drain.
Heat oil over medium heat; fry duck until golden brown on all sides, about 3 minutes per side.
Place duck in stew pot; add broth to reach halfway up duck. Add ginger, scallion, wine, soy sauces, rock sugar.
Bring to a boil over high heat; reduce to low, cover and simmer for 120 minutes until fork-tender.
Carefully remove duck to serving plate. Strain cooking liquid; return to pot, boil over high heat to reduce until thick, season with white pepper.
Pour reduced sauce over duck. Garnish with blanched greens if desired. Serve hot.
Tips
Soaking shark fin takes time; prepare a day ahead. Removing duck bones requires care; use kitchen scissors if needed. Simmering time may vary; meat should be easily pierced with a fork.
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