Steamed Duck Leg with Preserved Olives and Dried Lily Flowers

Ingredients

Instructions

1. 1

   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.

2. 2

   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.

3. 3

   In a bowl, combine light soy sauce, Shaoxing wine, sugar, white pepper, cornstarch, water, and sesame oil to make a marinade.

4. 4

   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.

5. 5

   Place the marinated duck legs, preserved olives, and ginger in a heatproof dish. Arrange the knotted lily flowers around the duck.

6. 6

   Steam the duck legs over high heat for 30-35 minutes, or until the duck is tender and cooked through.

7. 7

   Garnish with chopped spring onion before serving hot with steamed rice.