Ingredients
Tender young duck and duck broth, both to taste.
Seasonings
Cordyceps, scallion segments, Shaoxing wine, MSG, Sichuan salt, and ginger, each to taste.
Instructions
1. Make a horizontal cut across the back near the tail of the cleaned duck, remove the innards, cut off the anus, blanch the duck in boiling water to remove any blood, then remove and chop off the beak and feet, twist the wings and tuck them over the back to arrange the duck neatly.
2. Soak the cordyceps in 30°C (86°F) warm water for 15 minutes, then rinse clean; sharpen a bamboo chopstick and poke small holes diagonally into the duck's breast and abdomen, inserting one cordyceps into each hole, then place the duck belly-up in a large clay pot, add Shaoxing wine, ginger, scallions, Sichuan salt, and duck broth, cover tightly and steam for 3 hours until the meat is tender and falls off the bone, discard the ginger and scallions, add MSG, and serve directly in the clay pot. This dish features tender, succulent meat, a rich and flavorful broth, and is highly nutritious.