Stuffed Duck

Last updated 2026-11-10 — Stuffed Duck is made with a plump duck. After slaughtering, the duck is first soaked in cold water for a short while, then scalded in boiling water to remove the feathers, followed by a thorough rinse with clean water. A large incision of about two inches is made on the side of the neck to remove the internal organs, which are cleaned out. Using a sharp small knife, the bones are carefully removed from both wings while keeping the duck’s body intact. The meat scraped from the removed bones, along with chopped golden hooks (dried shrimp), prawns, squid, lean pork, winter bamboo shoots (or dried bamboo shoots), shiitake mushrooms, and lotus seeds, is mixed with a small amount of salt. This mixture is then stuffed into the cavity through the neck incision, which is tightly sewn up. The duck is placed on a long plate and steamed until fully cooked. When ready to serve, the stitches are snipped open and diners use chopsticks to open the duck, eating both the meat and stuffing together — an indescribably delightful flavor. Some also prepare it by roasting on a spit, adding a bit of broth inside the duck cavity, known as “broth-stuffed roast duck,” which has an even richer taste than the steamed version. This dish is suitable for all seasons and is usually found only at elaborate banquets.