Fujian-style Ginger Duck Soup
The essence of ginger duck soup lies in the perfect fusion of ginger and duck, plus patient slow-cooking. This seemingly simple soup holds hidden secrets.
What is Ginger Duck Soup?
Ginger Duck Soup is a classic southern Fujian dish. It is very popular in southern Fujian, and it is particularly suitable for eating in winter as it warms the body and is nourishing.
"Jiang Mu" in the southern Fujian dialect means old ginger. In my recipe, a generous amount of old ginger is used. It's not just for decoration but rather a co-star with the duck meat.
The spiciness of ginger is tamed by sesame oil, and the fishy smell of the duck is neutralized by Huadiao wine. In the end, all that remains is a fragrance that seeps into every bone.
Preparation of the Duck Before Cooking
Soaking in warm water: After cutting the duck into pieces, soak them in warm water for 5 minutes to remove the blood water, making the meat cleaner.
Scrubbing to remove fishy smell: Scrub the duck skin with coarse salt or ginger slices, especially the parts with thicker fat, which helps to remove the fishy smell.
Dry before stir-frying: Dry the duck pieces before stir-frying. This can make the duck skin more fragrant and prevent excessive water release that may affect the taste.
Ingredients Required and Substitution Instructions
Main Ingredients
Muscovy duck: The red - faced Muscovy duck, a special product of Fujian, is the best choice. It has thick subcutaneous fat and won't dry out even after long baking. If you can't find local Muscovy ducks, you can use 4 duck legs instead, or choose Pekin duck which has more fat.
Old ginger: Choose old ginger with rough skin and thick fibers, which has a strong pungency. Ordinary ginger can be used as a substitute, but the flavor will be slightly weaker. You need to add an extra 50g.
Core Oils
Sesame oil + peanut oil: Pure sesame oil is prone to bitterness, and mixing it with peanut oil makes it milder. Friends in Southeast Asia can replace peanut oil with coconut oil to add a tropical aroma.
Key Seasonings
Light soy sauce: To add saltiness and enhance freshness. Cantonese light soy sauce is recommended. If unavailable, you can use Japanese soy sauce + 1 small spoon of sugar as a substitute.
Dark soy sauce: Used for coloring. You can use 1 small spoon of brown sugar + 5ml of ordinary soy sauce instead.
Huadiao wine: To remove fishy smell and add fragrance. Shaoxing wine or rice wine can be used as substitutes. Those who quit drinking can replace it with 100ml of apple juice + 100ml of water.
Rock sugar: To balance saltiness. Brown sugar or honey can be used to replace it in a 1:1 ratio.
Spices (Optional)
If you want to get closer to the southern Fujian street food flavor, you can add 1 star anise or 1 small piece of cinnamon. But don't use too much, or it would be a pity to overshadow the ginger flavor!
How long does this dish need to be simmered?
Ginger Duck Soup generally needs to be simmered over low heat for 30 minutes. This way, the duck meat can be fully flavored and remain tender.
If the duck is older, the simmering time can be extended to 40 - 50 minutes. However, you need to control the heat well to avoid the meat becoming tough.
INGREDIENTS
Main Ingredients
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·1 young Muscovy duck (washed, dried, and cut into pieces)
Additional Ingredients
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·200g old ginger (sliced)
Seasonings
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·Half a bowl of sesame oil
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·Half a bowl of peanut oil
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·30ml light soy sauce
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·10ml dark soy sauce
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·10g rock sugar
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·3g salt
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·1 bowl of Huadiao wine
Table of Contents
- ·What is Ginger Duck Soup?
- ·Preparation of the Duck Before Cooking
- ·Ingredients Required and Substitution Instructions
- ·How long does this dish need to be simmered?
- ·Ingredients
- ·Cooking step
- ·More recipes worth trying
- ·Precautions for This Recipe
- ·Eating Suggestions
- ·How to store the leftovers?
- ·FAQs
COOKING STEP
Step 1
Cut the Muscovy duck into pieces, wash with warm water, and dry the moisture.
Step 2
Wash the old ginger and slice it for later use.
Step 3
Heat a clay pot and pour in half a bowl of sesame oil and half a bowl of peanut oil.
Step 4
Put in the ginger slices and stir-fry over low heat until dried and charred. Take out 1/3 of the ginger slices for later use.
Step 5
Spread the duck pieces at the bottom of the clay pot, cover the pot, and bake over low heat for 10 minutes to let the natural moisture of the duck meat seep out.
Step 6
Open the lid, add 30ml of light soy sauce, 10ml of dark soy sauce, 10g of rock sugar, 3g of salt, pour in 1 bowl of Huadiao wine, and cover with the previously removed ginger slices.
Step 7
Cover the lid and bake over medium-low heat for 30 minutes to let the duck meat be fully flavored.
Step 8
Turn to high heat to reduce the sauce. When the sauce thickens, it is ready to be served.
More recipes worth trying
Authentic and Hearty Chinese Braised Pork Trotters
Precautions for This Recipe
No water added throughout the process: Ginger Duck Soup is mainly stewed with the fat of the duck and Huadiao wine. This makes the flavor stronger and maintains the traditional cooking method.
Selection of the duck: It is best to choose Muscovy duck. Its meat is firm and chewy, and it won't turn mushy after stewing.
Treatment of ginger: The old ginger should be stir-fried until dried and charred. This makes the flavor more fragrant and eliminates the pungency of raw ginger.
Control of heat: First, bake over low heat for 10 minutes to let the duck release its own moisture. Then stew over medium-low heat for 30 minutes. Finally, turn to high heat to reduce the sauce, concentrating the flavor.
Moderate amount of oil: Sesame oil and peanut oil can enhance the aroma, but don't use too much, otherwise the finished dish will be too greasy.
Eating Suggestions
Paired with staple foods
The rich gravy of Ginger Duck Soup is suitable to be paired with Southern Fujian oil rice or fine noodles. The oil rice can absorb the aroma of the duck oil, while the noodles can hold the gravy, making it a simple yet satisfying combination.
Choice of side dishes
Traditional people from Southern Fujian would pair it with a small plate of pickled star fruit slices or pickled radish to balance the flavors.
Ways to enjoy
While it's still hot, first taste a piece of duck with skin to experience the combination of the ginger aroma and sesame oil. Don't miss the fragrant and crispy ginger slices at the bottom of the pot, which have a crispy texture and a slightly sweet taste.
Beverage pairings
Traditionally, it is paired with Southern Fujian aged wine or warm Shaoxing wine. For others, you can choose light white wines (such as Riesling) or jasmine tea to relieve the greasiness.
How to store the leftovers?
Put the duck meat and gravy into a sealed container, making sure the gravy covers the surface of the ingredients. It can be refrigerated for no more than 3 days. Store the ginger slices separately to prevent them from softening. Reheat them together before consumption.
When reheating, put the container into a steamer and steam for 10 minutes after the water starts boiling, or heat it in the microwave on medium-high power for 3 minutes (cover with a lid and leave a small gap).
FAQs:
A duck of medium size, about 2 - 3 catties, usually has more tender meat. If the duck is too large, the meat is likely to be tough.
Stir-fry some of the ginger slices until dry first, which can stimulate the spicy and fragrant flavor of the ginger, making the oil more fragrant. The remaining ginger slices are then spread on the duck meat. During the stewing process, they slowly release their aroma, making the flavor more evenly distributed.
The Ginger Duck Soup made in this way will have a strong ginger flavor without being bitter.
If you are worried about the fishy smell, you can rub the meat a few more times when washing it with warm water, or soak it in some rice wine for a few minutes.
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