Pickled Vegetable Duck

Pickled Vegetable Duck

　　Ingredients:

Half a free-range duck (about 750g), 250g pickled radish, scallion segments, ginger slices, cooking wine, salt, pepper, and Sichuan peppercorns to taste.

Method:

1. Clean the free-range duck, remove any innards, cut into appropriate chunks, and blanch in boiling water. Rinse off the blood foam. Wash the pickled radish and cut into appropriate chunks.

2. Place a wok over high heat, add oil and heat until hot. Stir-fry the scallions, ginger, and radish until fragrant. Add stock, duck chunks, cooking wine, and Sichuan peppercorns. Bring to a boil over high heat, then reduce to medium-low heat to maintain a gentle simmer. Simmer for about one and a half hours.

3. Once the duck is tender, remove the scallions and ginger. Adjust the seasoning with salt to taste and serve.

Notes:

Using a free-range female duck makes this dish clear, flavorful, salty, slightly sour, and the duck meat tender and aromatic. When making pickles at home, they often become too sour before being eaten. Using such sour pickled radish in this dish yields better flavor than fresh pickled radish. If using a microwave, after adding the stock, transfer to a microwave-safe container, cook on high for 10 minutes, then medium for 50 minutes.