Jiangsu Cured Lotus Duck
Introduction
Jiangsu Cured Lotus Duck is a traditional Chinese dish originating from the Jiangsu province, known for its aromatic and savory flavors. This dish represents the essence of Jiangsu cuisine, which emphasizes the balance of flavors, focusing particularly on umami and sweetness. The history of Jiangsu Cured Lotus Duck stretches back centuries, showcasing the region's deft use of curing and seasoning techniques to create a delectable culinary experience. Lotus leaves, which are abundant in the area, serve as the key wrapping ingredient that imparts a unique aroma and flavor to the dish, making it distinct among Chinese culinary offerings.
Preparation Time
This recipe takes approximately 6 hours, including marination and cooking time. It's advised to start early in the day if you're planning to serve it for dinner.
Ingredients
- Whole duck (about 2 kg)
- Lotus leaves (3-4 large, thoroughly washed)
- Soy sauce (100 ml)
- Rice wine (50 ml)
- Ginger (30g, sliced)
- Scallions (3 stalks)
- Star anise (2 pieces)
- Cinnamon stick (1 stick)
- Honey (50 ml)
- Salt (to taste)
- Pepper (to taste)
- Sesame oil (15 ml)
Preparation
Clean the duck
Thoroughly clean the duck under running water, ensuring all innards are removed. Pat it dry with a towel.
Marinate the duck
In a large bowl, combine soy sauce, rice wine, ginger, and scallions. Place the duck in the bowl, making sure it is completely covered by the marinade. Cover and refrigerate for at least 4 hours to let the flavors infuse.
Prepare the lotus leaves
Soak the lotus leaves in warm water until they become pliable. This usually takes about 30 minutes. Rinse and pat dry.
Cooking Process
Preheat the oven
Preheat the oven to 180°C (350°F).
Wrap the duck
Remove the duck from the marinade. Lay the lotus leaves out on a flat surface, overlapping them to accommodate the size of the duck. Place the star anise and cinnamon stick inside the cavity of the duck. Wrap the duck completely with the lotus leaves, securing with kitchen twine if necessary.
Roast the duck
Place the wrapped duck on a roasting rack over a baking tray. Roast in the preheated oven for about 2 hours. Ensure to check the internal temperature of the duck to confirm it's fully cooked.
Glaze the duck
In a small saucepan, warm the honey, salt, pepper, and sesame oil to create a glaze. After 1.5 hours of cooking, carefully unwrap the lotus leaves from the top of the duck and brush the glaze evenly over the skin.
Finish roasting
Return the duck to the oven uncovered and roast for another 30 minutes until golden brown and crispy.
Serving the Jiangsu Cured Lotus Duck
Once the duck is roasted to perfection, let it rest for about 10 minutes before carving. Serve it on a large platter, allowing the beautiful lotus leaves to serve as a decorative highlight. Traditionally, this dish is accompanied by steamed rice or vegetable side dishes, balancing the rich flavors of the duck with simplicity.
Conclusion
Jiangsu Cured Lotus Duck embodies the rich culinary traditions of its home province. Its preparation, though time-consuming, is a rewarding endeavor, bringing together ingredients and techniques that create a masterpiece worthy of any banquet. Enjoy this dish with family and friends, appreciating not only its taste but the cultural heritage it represents.