1STEP 1 | Clean the whole duck, cut out lungs, viscera and spine, then rinse thoroughly.
Stewed Duck with Dried Tangerine Peel and Lemon
Rich dried tangerine peel and savory salted lemon fused in a nourishing 4.5-hour slow-stewed duck broth.
Stewed Duck with Dried Tangerine Peel and Lemon is a nostalgic Cantonese nourishing soup. Master Steve Lee chops whole duck and double-steams it with aged dried tangerine peel and salted lemons for 4.5 hours. The sweet aging of tangerine peel and salty tartness of preserved lemon penetrate the duck meat, removing all gameiness and leaving it exceptionally tender. A touch of fresh lime juice added at the end elevates the clarity and citrus aroma of this classic health-restoring soup.
Time4h 50min
SuitableHome-cooking fans
MethodBraise
OccasionHome dinner
SeasonAll seasons
The Ahistoric Grandpa Cooking Show (Sr.5)
Full Episode Video
Ingredients（Serves 2-3）
Quick Method
2STEP 2 | Chop the duck into four large quarters.
3STEP 3 | Blanch the duck pieces in boiling water to remove impurities and blood, then drain and rinse.
4STEP 4 | Crush the dried tangerine peel and press open salted lemons, placing half at the bottom of the stew pot.
5STEP 5 | Place the blanched duck into the stew pot and top with the remaining tangerine peel and salted lemons.
6STEP 6 | Pour hot boiling water into the stew pot and seal tightly with heat-resistant plastic wrap or a lid.
7STEP 7 | Place stew pot into boiling outer steamer, cover and double-steam over low heat for 4.5 hours.
8STEP 8 | Remove from heat, open the pot, add fresh lime juice for finishing flavor and serve.
Tips and Pitfalls
Key to Removing Duck Odor
Remove duck lungs and dark blood from spine completely, blanch and wash well for a clean broth.
Crushing Dried Tangerine Peel
Slightly crush dried tangerine peel and press salted lemons before stewing to quickly release aromas.
Use Boiling Water for Steaming
Always pour boiling hot water into the stew pot instead of cold water for faster extraction of flavors.
Add Fresh Lime Juice Last
Do not add fresh lime juice early as long stewing turns it bitter; squeeze it in right after stewing.
Overview
Stewed Duck with Dried Tangerine Peel and Lemon is a nostalgic Cantonese nourishing soup. Master Steve Lee chops whole duck and double-steams it with aged dried tangerine peel and salted lemons for 4.5 hours. The sweet aging of tangerine peel and salty tartness of preserved lemon penetrate the duck meat, removing all gameiness and leaving it exceptionally tender. A touch of fresh lime juice added at the end elevates the clarity and citrus aroma of this classic health-restoring soup.
