Description
Taiwan's ultimate winter pot: duck/muscovy duck sautéed in black sesame oil and simmered vigorously using zero water—only massive amounts of 'rice wine' and smashed 'old ginger'.
Restaurants serving Ginger Duck Hot Pot
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On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Duck meat
- Massive old ginger
- Massive rice wine
- Black sesame oil
- Medicinal herbs
Instructions
- [Authentic Recipe]
- Cut bone-in Muscovy duck into large chunks.
- Pour massive 'Hei Ma You' (black sesame oil) into a thick clay or iron pot. Add huge amounts of smashed, unpeeled 'Lao Jiang' (old ginger) and sauté slowly without burning to transfer aroma to the oil.
- Add duck meat and sauté on high heat until the surface turns white.
- The biggest feature: add absolutely no water. Pour several bottles of Taiwanese 'rice wine' (~20% ABV) until the meat is completely submerged.
- Add medicinal spices, ignite the pot to flambé the alcohol off boldly, and simmer for
- hour. Add cabbage and duck blood tofu. Eat with fermented tofu dip.
Learn more Spice, substitutes, tips
Key spices
Intense ginger pungency and herbs
Substitutes at Japanese supermarkets
Bone-in chicken chunks, Unsalted sake, Sesame oil
Pairing
Taiwan Beer or Tea
Trivia
[Hardcore] The twin pillar of Taiwanese winter stamina pots alongside Yangrou Lu. Entering the shop, the intense ginger, sesame oil, and alcohol smells almost choke you. Sweating from all pores is guaranteed.
Eating tips & etiquette
[Unique Eating] As it simmers, the alcohol evaporates and the duck fat and ginger heat transform into a sweet broth; enjoy this 'flavor gradient'!
Allergen
Sesame, Soy, Wheat (in sauce)