Ginger Duck (Jiangmu Ya)

Ginger duck braises a red-faced muscovy duck slowly with a generous amount of aged ginger, rice wine and spices, a southern-Fujian autumn-winter tonic.

It originated around Quanzhou from a folk practice of warming the body with ginger and nourishing it with duck, and is now found across Fujian and overseas Minnan communities.

Ginger slices line a clay pot, the duck is laid on top and braised over low heat until fragrant and dry, then served in the pot as a main dish, especially welcome in colder months.

Pungent ginger heat turning to sweetness, fragrant lean duck and the mingling of wine and ginger aromas are its hallmark.