Shaxian Pressed Duck
Shaxian pressed duck is a traditional specialty of Shaxian, Fujian. Made with tender duck, it is marinated, sun-dried, and smoked, resulting in crispy skin and tender, flavorful meat with a savory-saltiness that carries local characteristics.
Ingredients
10 items- Shaxian pressed duck 1 (about 500g)
- Ginger 1 piece
- Scallions 3
- Cooking wine 2 tbsp
- Light soy sauce 1 tbsp
- Dark soy sauce 1 tsp
- Sugar 1 tsp
- Dried chili peppers 3 (optional)
- Cooking oil 1 tbsp
- White sesame seeds 1 tsp
Nutrition
Steps （8 steps）
Place the duck in a bowl, cover with warm water. Soak for 30 minutes, changing water twice to remove excess salt and impurities. Drain and pat dry with paper towels.
Place duck on a plate, top with ginger slices and scallion sections, drizzle 1 tbsp cooking wine. Steam over high heat for 20-25 minutes until a chopstick can easily pierce the thickest part of the leg.
Carefully remove duck, reserve steaming liquid. Let cool slightly, then chop into 2 cm pieces or debone and slice. Watch for small bones.
Heat wok on medium, add 1 tbsp oil, sauté ginger, garlic, and dried chilies on low heat until fragrant, about 1 minute.
Turn to high heat, add duck pieces and stir-fry quickly about 1 minute until skin renders a little oil. Add 1 tbsp cooking wine along the wok edge, continue stir-frying 30 seconds.
Add light soy sauce, dark soy sauce, sugar, and 50 ml reserved steaming liquid. Stir to combine. Cover and simmer on medium heat for 2 minutes to absorb flavor and reduce sauce.
When sauce is almost thickened, sprinkle white sesame seeds and scallions. Quickly stir a few times then turn off heat.
Transfer to a pre-warmed plate, garnish with a little more scallions and sesame seeds. Serve hot.
Tips
Soaking the duck prevents it from being too salty; adjust time per taste. Steaming time depends on duck size and dryness; done when a chopstick pierces easily. Use a heavy knife to chop to avoid bone fragments. Reserve steaming liquid for added flavor.
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