Ingredients
1 plump duck (about 2000 g / 4.4 lbs).
Seasonings
50 g cooking wine, 10 g MSG, 6 g salt, 20 g ginger, 30 g scallions, and pepper and clear broth to taste.
Instructions
1. Clean the duck by removing the innards, feet, tongue, tail gland, and wing tips. Rinse thoroughly with water and drain well. Briefly blanch the duck in boiling broth to remove any impurities, then remove and rinse under cold water, draining as much moisture as possible.
2. Rub the duck all over with salt, then place it breast-side up in a clay pot to marinate for a while. Add cooking wine, scallions, ginger, white pepper, and clear broth. Seal the pot tightly and steam over high heat in a steamer with boiling water for 2 to 3 hours. Remove the pot, unseal the lid, skim off the rendered fat, then add MSG and adjust the seasoning to taste. This dish yields tender, fall-apart meat with a rich, savory flavor.