Four Happiness Duck
A classic Chinese banquet dish featuring tender duck in a rich, savory sauce, symbolizing good fortune and joy.
Ingredients
13 items- Whole duck 1 (about 1.5 kg)
- Dark soy sauce 3 tbsp
- Light soy sauce 2 tbsp
- Shaoxing wine 2 tbsp
- Rock sugar 30 g
- Salt 1 tsp
- Scallions 2
- Ginger 1 piece
- Dried shiitake mushrooms 5
- Winter bamboo shoots 100 g
- Pork belly 100 g
- Cornstarch slurry to taste
- Vegetable oil 1 tbsp
Nutrition
Steps （8 steps）
Clean the duck and pat dry inside and out. Lightly pound the duck with a rolling pin to tenderize.
In a bowl, combine dark soy sauce, light soy sauce, Shaoxing wine, rock sugar and salt until sugar dissolves.
Place the duck in a dish, pour the marinade over, add scallions and ginger. Rub all over, cover with plastic wrap, and refrigerate for 2 hours.
Dice the rehydrated mushrooms, bamboo shoots and pork belly. Stir-fry in oil with soy sauce and sugar, then let cool.
Stuff the filling into the duck cavity and seal with toothpicks or trussing string.
Place the duck on a heatproof plate, set in a steamer with boiling water, cover and steam over high heat for 1.5 hours, until the duck is fork-tender.
Transfer the steaming juices to a saucepan; skim off fat. Add soy sauce and sugar to taste, then thicken with cornstarch slurry.
Place the duck on a serving platter, pour the sauce over, and garnish with scallions or cilantro. Serve hot.
Tips
Marinate the duck overnight for deeper flavor. Adjust steaming time based on duck size. Pounding the meat helps it become more tender.
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