Wenzhou Duck Delicately Poached in Herbal Broth

1. Introduction

Wenzhou Duck Delicately Poached in Herbal Broth is a traditional dish originating from Wenzhou, Zhejiang Province, China. This dish is not only a testament to the culinary expertise of the region but also a harmonious blend of flavors and textures that have been refined over centuries. The duck is poached in a broth infused with an array of herbs and spices, creating a dish that is both comforting and sophisticated.

The dish’s history can be traced back to the Ming Dynasty when it was a favorite among local gentry. Over time, it has evolved into a beloved delicacy, celebrated for its delicate balance of flavors and its health benefits. The poaching method ensures that the duck remains tender and juicy while absorbing the rich flavors of the herbal broth. In this recipe, we will explore the techniques and ingredients necessary to recreate this culinary masterpiece at home.

Ingredients

• 1 whole duck (about 2-3 lbs)
• 1 cup soy sauce
• 1/2 cup Shaoxing wine
• 1/4 cup sugar
• 1/4 cup rice vinegar
• 10 dried red dates
• 10 Sichuan peppercorns
• 8 star anise
• 6 cloves
• 4 cinnamon sticks
• 2-inch piece of ginger, sliced
• 2 garlic cloves, smashed
• 2 green onions, cut into 2-inch pieces
• 1 tablespoon sesame oil
• Salt to taste

Preparation

Before you begin, ensure that all your ingredients are prepared and ready. Start by cleaning the duck thoroughly. Remove any excess fat and trim the skin if necessary. Pat the duck dry with paper towels to ensure even cooking. Place the duck on a rack set inside a roasting pan. Preheat your oven to 375°F (190°C).

Rub the duck with salt and let it sit for about 30 minutes. This step helps to draw out moisture and enhance the flavor. After 30 minutes, rinse the duck under cold water and pat it dry again. This process ensures that the duck will crisp up nicely during the roasting process.

Next, prepare the poaching liquid. In a large pot, combine soy sauce, Shaoxing wine, sugar, rice vinegar, dried red dates, Sichuan peppercorns, star anise, cloves, cinnamon sticks, ginger, garlic, and green onions. Add enough water to cover the duck once it’s placed in the pot. Bring the mixture to a simmer over medium heat. Adjust the seasoning with salt as needed.

Cooking Process

Once the poaching liquid is ready, carefully place the duck breast-side down into the pot. Ensure the duck is fully submerged in the liquid. Cover the pot with a lid and reduce the heat to low. Simmer gently for about 1 hour, turning the duck halfway through the cooking time. This slow-cooking method allows the duck to absorb the flavors of the broth evenly.

After 1 hour, remove the duck from the pot and drain it well. Pat the duck dry with paper towels. Roast the duck in the preheated oven for about 30 minutes, or until the skin is crispy and golden brown. During the last 10 minutes of roasting, baste the duck with the remaining poaching liquid for added flavor.

While the duck is roasting, prepare the finishing touches. In a small bowl, mix sesame oil with a little soy sauce. Once the duck is done, brush the mixture over the duck to add a glossy finish. Let the duck rest for about 10 minutes before carving.

Serving Suggestions