Ingredients
1 duck (about 1000 g / 2.2 lbs), 200 g ginkgo nuts, 200 g clear broth, 150 g broth.
Seasonings
500 g (about 1 lb) rendered lard, 2 g each of black pepper and Sichuan peppercorns, 15 g each of Shaoxing wine and water starch slurry, 10 g each of ginger, chicken fat, MSG, and scallions, 3 g salt.
Instructions
1. Crack open the ginkgo nuts to remove the shells, boil them in water until cooked, then peel off the skin membranes, trim off both ends, remove the bitter core, blanch in boiling water to remove bitterness, and briefly deep-fry in lard before setting aside; clean the duck, remove the head and feet, rub evenly with salt, pepper, and cooking wine, place in a bowl with ginger, scallions, and Sichuan peppercorns, then steam in a steamer basket for about 1 hour before removing.
2. Remove the ginger, scallions, and Sichuan peppercorns. Split the duck open along the backbone, remove all bones, and place it in a bowl, trimming the edges to fit neatly around the rim. Dice the remaining duck meat, mix it with the ginkgo nuts, and spread over the duck breast. Pour in the reserved cooking liquid and add some broth. Steam in a steamer for about 30 minutes until the duck is tender. Remove from the steamer and invert onto a serving plate.
3. Add clear broth to the pot, then add chicken fat, cooking wine, salt, MSG, white pepper, and water-starch mixture to thicken. Stir in lard and pour the white sauce over the duck. The duck meat is white, tender, and glossy, with a rich, savory aroma, and it also helps nourish yin and soothe the stomach.