Ingredients
1 lemon, 1 whole duck (about 750 g / 1.65 lb), 750 ml (about 3 cups) chicken broth or stock.
Seasonings
Salt, MSG, and sesame oil, each to taste.
Instructions
1. Cut open the duck, remove the innards, blanch it in boiling water, wash off any blood and impurities, then rinse in cold water and drain.
2. Place the duck into a stewing pot, add salt and broth, then steam in a steamer basket for 50 minutes. Add the lemon (with seeds removed) and steam for another 10 minutes. Adjust the seasoning to taste, add MSG, and drizzle with sesame oil before serving. This dish features clear broth and tender meat, preserving the original flavors.