Steamed Duck Leg with Preserved Olives and Dried Lily Flowers欖菜金針蒸鴨髀
This savory Cantonese dish features tender duck leg steamed with fragrant preserved olives and delicate dried lily flowers, creating a rich and aromatic flavor profile. It's a comforting and traditional meal perfect with steamed rice.
01Ingredients
- 2 duck legs (about 500g total)
- 2 tbsp preserved olives (欖菜)
- 15g dried lily flowers
- 3 slices ginger
- 1 tbsp light soy sauce
- 1 tsp Shaoxing wine
- 1/2 tsp sugar
- 1/4 tsp white pepper
- 1 tbsp cornstarch
- 1 tbsp water
- 1 tsp sesame oil
- 1 spring onion, chopped for garnish
Nutrition (per serving)520kcal
- Protein38.5g
- Carbs8.2g
- Fat37.8g
Fiber 1.2 gSodium 680 mg
02Steps
- Soak the dried lily flowers in warm water for 30 minutes until softened. Squeeze out excess water and tie each flower into a knot. Set aside.
- Score the skin of the duck legs with a few shallow cuts. Blanch the duck legs in boiling water for 2-3 minutes to remove impurities, then rinse well and pat dry.
- In a bowl, combine light soy sauce, Shaoxing wine, sugar, white pepper, cornstarch, water, and sesame oil to make a marinade.
- Add the blanched duck legs, preserved olives, and ginger slices to the marinade. Mix well to coat the duck legs evenly. Marinate for at least 20 minutes.
- Place the marinated duck legs, preserved olives, and ginger in a heatproof dish. Arrange the knotted lily flowers around the duck.
- Steam the duck legs over high heat for 30-35 minutes, or until the duck is tender and cooked through.
- Garnish with chopped spring onion before serving hot with steamed rice.
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