China · Hunan
Hunan Rice-Flour Duck
Duck fried dry, then steamed under a coating of rice flour toasted with chili, soft and savory with a long finish.
This belongs to the Liangxi and Qiyang districts of Hunan, where rice flour is steamed onto duck in much the way sausage is made elsewhere. The flour is toasted with chili first, so it takes on color and aroma before it ever meets the meat. Duck from the region is older and needs longer in the pressure steamer than a young bird would.
Ingredients
- duck1000 g
- glutinous rice flour100 g
- rice flour300 g
- rice flour for steaming meat50 g
- fine chili powder50 g
- white pepper5 g
- pork belly50 g
- ginger and garlic20 g
- salt10 g
- cooking oil10 g
- boiling water100 g
Directions
- 1
Mix the glutinous rice flour, the rice flour, the steaming flour, the fine chili powder, five grams of salt and the white pepper together.
- 2
Have the vendor chop the duck into pieces for steaming and boiling; slice the ginger, peel the garlic and slice the pork belly.
- 3
Heat the wok with cold oil, fry the pork belly until the fat renders, then add cooking oil, heat it and fry the duck.
- 4
Once the skin of the duck has browned and changed color, add the ginger, garlic and salt and keep frying until fragrant.
- 5
Turn the heat down low, add the rice flour and stir-fry, coating the duck evenly, then add boiling water a little at a time, stirring as you go.
- 6
Once the duck and flour look slightly damp, turn it into a bowl and steam it in a pressure cooker for twenty to twenty-five minutes.
- 7
Before serving, scatter over a little chopped scallion.
Source: HowToCook · WorldBite adaptation · Unlicense source text; bilingual recipe adapted by WorldBite.