Braised duck with pomelo pith
After the Mid-Autumn pomelos, don't throw away the peel: soaked and squeezed, the spongy pith is braised with duck until it drinks up the juices — soft, savoury and mood-lifting.
- 1 hr 40 min
- Serves 3
- Braise
- Medium
Why it suits you: Qi-stagnant types are prone to low moods, a tight chest and frequent sighing, and in Chinese medicine autumn belongs to the lungs and to sorrow, so spirits can dip after Bailu. Pomelo pith regulates qi, eases the chest and resolves phlegm, duck nourishes yin and the stomach, and shiitake boosts qi. Making good use of the Mid-Autumn peel, this savoury braise lifts the mood.
Method
Prep 40 min · Cook 60 min- 1Shave the green zest off the pomelo peel with a peeler and cut the pith into large pieces. Boil for 10 minutes, then soak in water overnight, squeezing it out and changing the water three or four times until no longer bitter.
- 2Soak the shiitake until soft and remove the stems. Blanch the duck for 3 minutes, then rinse and drain.
- 3Heat a dry wok and fry the duck skin side down until the fat runs and the skin is lightly golden. Pour off the excess fat, fry the ginger and garlic until fragrant and splash in the wine.
- 4Add the shiitake, tangerine peel, water, oyster sauce, soy sauce and sugar, bring to the boil, then braise over a low heat for 30 minutes.
- 5Squeeze the pomelo pith dry, press it into the sauce and braise for 20 minutes more until it has soaked up the liquid. Scatter with spring onion and serve.
Cautions
- Duck skin is fatty, so remove it before braising if you're watching your cholesterol.
Chef's tips
- Soak the pith overnight, squeezing and changing the water several times until it's no longer bitter, so it soaks up the sauce; thick-skinned, yellowish-green pomelos give the softest pith.
The TCM view
Pomelo peel is pungent, sweet, bitter and warm, entering the spleen and lungs, regulating qi, easing the middle, drying damp and resolving phlegm — the Huazhou pomelo peel sold as 'hua ju hong' is a classic phlegm remedy. Duck is sweet, salty and slightly cool, nourishing yin and the stomach; shiitake strengthens the spleen and boosts qi; tangerine peel and ginger regulate qi and settle the stomach.
