Birds 41: Dry Steamed Duck (乾蒸鴨)

“This is the dry steamed duck made at the household of Hangzhou merchant He Xingju. Wash a fat duck and chop into eight chunks. Immerse the duck completely with sweet wine and autumn sauce in a porcelain jar and seal it well. Place everything directly in a dry pot to let “steam” over a low flame with not adding water. When it is ready to be served, the ducks meat should be as soft as mud. The dish takes the two incense sticks of time to cook.”

乾蒸鴨
杭州商人何星舉家乾蒸鴨。將肥鴨一隻洗淨斬八塊,加甜酒、秋油,淹滿鴨面,放磁罐中封好,置乾鍋中蒸之;用文炭火,不用水,臨上時,其精肉皆爛如泥。以線香二枝為度。

“Dry-steaming” is quite similar to the cooking technique “men” (), which means that the food is covered, heated, and then allowed to cook through using the residual heat. From the recipe, we see that the temperature is probably quite a bit higher, almost like low temperature baking. (See Pork 12: Dry steamed pork).

The Western equivalent of this dish would be probably be a confit de canard or cassoulet de canard (without the beans).

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