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Gourd duck
Gourd duck belong to Anhui cuisine occupying area of south of province Anhui, along the Yangtze river, and Huaihe river. Anhui cuisine has a widely reputation on raising appetite by ham, adding fresh by iced sugar, excel at sauced dish and choosy on fire.
Gourd duck is one delicious Han cuisine. According to records of 30 years of emperor Qianlong on his visit to south in the first month of lunar year, Gourd duck was recorded as the most famous traditional dish locally.
Gourd duck does not have any bone in whole body with eight- treasured glutinous rice as stuffing, fat but not greasy, fit for both elderly and children. The key of this dish is boneless whole duck, while keep duck skin intact, meanwhile filled with eight treasure glutinous rice. The finished dish is in shape of a gourd. The duck meat is fresh and tender, the inside glutinous rice is soft, and the whole dish taste salty and flagrant.
Duck meat has a low melting point of fatty acid and very digestive. It contains more vitamin B and Vitamin E comparing to other meat. It can prevent beriberi, neuritis and inflammation and also anti-aging. Duck meat contains rich antipellagra factor which construct one of two important coenzymes of human body and also can help to protect patients with heart disease such as myocardial infarctionHow to make Gourd duckThe whole duck is boneless, washed clear and pickled with cooking wine, sauce, salt and SMG, rubbed from both inside and outside for resting overnight.
Glutinous rice is washed clean for soaking two hours, then steamed. Sausage, mushroom, chestnut, ginkgo, bamboo shoots, fresh lotus seeds, red dates and pea are cut into pieces and deep-fried added with some sauce and sugar with more flavor, then mixed with glutinous rice as eight treasure glutinous rice stuffing.
The prickled duck is dry and filled full with eight-treasure glutinous rice, then sealed with ribbon gauze. From the wing, the duck is squeezed as shape gourd. The thin waist is packed by ribbon gauze.
Use the spoon to bathe the duck into color golden brown.
Put the duck leaking from oil into plate. Fried ginger with little oil mixed with Soy sauce, sugar, geraniol, anise, cinnamon and some water, boiled for 15 minutes, then dried as sauce. Pour the source above the duck and steamed the duck for 2 hours for well-done.
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