Braised duck with winter melon on rice
Duck seared to render its fat, braised with shiitake until savoury, then finished with winter melon that soaks up the juices — nourishing, cooling and very good with rice.
- 1 hr
- Serves 3
- Braise
- Medium
Why it suits you: Great Heat's scorching weather drains body fluids most of all, and a Yin-deficient constitution easily gets hot flushes, night sweats, a dry mouth, restlessness and poor sleep. Duck is sweet and cool, the classic summer meat for nourishing yin; winter melon clears heat and drains water and shiitake benefits the stomach — a braise that replenishes fluids without heating.
Method
Prep 15 min · Cook 45 min- 1Blanch the duck, rinse and pat dry. Halve the soaked mushrooms, keeping the soaking water, and peel and chunk the winter melon.
- 2Sear the duck skin-side down in a dry wok for 5 minutes to render the fat, pour off the excess, then fry the ginger and garlic until fragrant.
- 3Add the mushrooms, soy sauce, oyster sauce, sugar, wine and 300 ml of the mushroom water, cover and braise over low heat for 25 minutes.
- 4Add the winter melon and braise for 12 minutes more until translucent and tender. Reduce the sauce and serve with hot rice.
Cautions
- Duck is cooling, so eat less if your digestion runs cold or you have loose stools.
Chef's tips
- Searing the duck skin-side down in a dry wok renders out much of the fat, so the braise isn't greasy.
The TCM view
Duck is sweet, salty and slightly cool, nourishing yin and the stomach and draining water. Winter melon is sweet, bland and slightly cold, clearing heat, draining water, generating fluids and easing restlessness; shiitake is sweet and neutral, benefiting the stomach and boosting qi, while a little ginger and garlic removes gaminess. Nourishing yin and clearing heat without drying, it is ideal for Yin deficiency in midsummer.
