A lot of people are reluctant to cook duck, for it seems to be a fatty and chewy meat. But I quite like its stronger gamey flavour. Besides, though duck has thicker fat under the skin since they stay in water most of time, the majority of the fat comes from the thick skin, so just remove as much as you want before cooking. Duck meat is a healthy choice of meat for it offers more protein than chicken per 100g, and contains Vitamin B and selenium.
In most western cuisines even in some Chinese cuisines, duck is usually roasted or pan-fried, sometimes deboned. In this recipe, I would use duck with bones to make a simple winter meal – a flavourful salad, soup and steamed rice. Duck will be cooked in soup, deboned, then meat hand-torn. Some soup will be used to make steamed rice.
Chinese white radish/daikon is particularly sweet and juicy in winter, and it’s perfect partner of fatty meat. In traditional Cantonese food theory, duck meat and white radish are both ‘cold’ food. For balancing, I would add plenty of ginger and dry jujube dates, which are considered ‘warm’ food. Well, though being a modern Cantonese, I believe in food and health theory or suggestion that had been practiced for centuries from my ancestors.
This meal doesn’t require complicated cooking methods. What you need is time. This is not what I would prepare in a busy working day dinner. But in a dark and cold winter weekend afternoon, nothing better than the aroma of soup simmering in pot and a hearty meal.
For more of my duck meat recipes, read Early Autumn seasonal food – How to cook braised duck and taro, Preserved Soy Duck