Birds 34: Wild Duck (野鴨)

“Cut the meat of the wild duck into thick slices and season well with autumn sauce. Sandwich each slice of meat between two slices of snow pear and fry them on both sides until done. The household of Bao Daotai of Suzhou was most apt at preparing this dish, but sadly their recipe has been lost. Wild duck can also be steamed in the manner for steaming duck of the domesticated variety.”

野鴨
野鴨切厚片,秋油郁過,用兩片雪梨夾住炮煩之。蘇州包道台家製法最精,今失傳矣。用蒸家鴨法蒸之,亦可。

Stockente
The Common Mallard (Credit: Heinz Albers)

The wild duck referred here could be any of the genus Anas, but the ones used here are likely either the Mallard (Anas platyrhynchos) or the Eurasian Teal (Anas crecca).

I’ve followed this recipe, pan-frying duck sandwiched in snow pear, but to be honest it’s nothing overly impressive.

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