Sign In:

Ginger Duck

Read Other Version

Descriptions

After giving birth, new moms need “confinement” to replenish their nutrition and to recover quicker. Together with traditional chinese herbs, poultry is essential during this period of nourishment. This Ginger Duck uses plenty of ginger with duck meat, cook together with simple, nourishing herbs. Ginger accelerates blood circulation, nourishes the blood and resists cold, the astragali and Tangshen can benefit Qi and calm the mind. Duck also nourishes the blood and the body. Together with rice wine, which adds the fragrance and warms the stomach, this recipe is great for nourishment during the cold seasons, as well as for new moms.

Ingredients

  • Wingtat Duck Leg x4
  • Ginger4 oz
  • Astragali4 slices
  • Tangshen3
  • Red Date6
  • Wolfberry2 tbsp
  • Rice Wine2 cups
  • Water3 cups
Marinade:
  • Salt 1 tsp
  • Ginger Wine 2 tbsp
Spices / Sauces:
  • Salt 1/2 tsp
  • Sugar 1/4 tsp
recommended wingtat product

Directions

  • Wipe dry Wingtat Duck Legs, cut into pieces, and marinate for 10 minutes. Rinse ginger and cut into slices. Soak red dates and remove the core. Rinse astragali and Tangshen, cut short.
  • Stir-fry ginger slices with some oil on low heat until slightly yellow, then add in marinated duck legs and pan-fry until fragrant. Add in rice wine, water, red dates, astragali and Tangshen, bring to a boil and simmer with medium-low heat for 40 minutes.
  • Rinse wolfberries and add into the soup. Boil for another 15 minutes and add in seasonings. This soup is great for nourishing the body and for new moms to recover from giving birth.