Dried Bamboo Shoot and Old Duck Pot-au-Feu

笋干老鸭煲

Dried Bamboo Shoot and Old Duck Pot-au-Feu — a Jiangsu-Zhejiang Chinese recipe, ready in about 240 minutes. Step-by-step instructions with photos.

Ingredients

• whole old duck (3+ years), cut into 8 pieces, giblets reserved
• dried bamboo shoots (sun-gan sun), soaked 48h, sliced 3 mm thick
• ginger, smashed
• Shaoxing wine
• scallions, white parts only, tied in bundle

Instructions

1. Rinse duck pieces under cold water. Blanch in large pot with ginger slices and 2 tbsp Shaoxing wine for 5 minutes. Discard water, rinse duck, and pat dry.
2. Heat oil in heavy-bottomed pot over medium heat. Sear duck pieces until deeply browned on all sides (8–10 min). Remove and set aside.
3. Add soaked bamboo shoots to same pot. Stir-fry 3 minutes until aroma intensifies. Return duck, add remaining Shaoxing wine, scallion bundle, and enough boiling water to cover by 3 cm.
4. Bring to bare simmer (tiny bubbles), then cover and reduce heat to lowest possible setting. Simmer gently for 3 hours, skimming foam occasionally.
5. Uncover, increase heat to medium. Simmer uncovered 30 minutes to concentrate broth. Skim excess oil. Taste and adjust only with salt—if needed.