Dried Bamboo Shoot and Old Duck Pot-au-Feu
笋干老鸭煲 · sǔn gān lǎo yā bāo
Every October, my aunt in Hangzhou would ride her bicycle to Xixi Wetland to collect wild duck eggs, then raise the ducklings herself. At age three, she’d slaughter one, soak the dried bamboo shoots for 48 hours, and simmer the pot over a low wood fire for an entire day—until the broth turned amber and clung to the spoon.
Recipe author: HǎoWèi Test Kitchen
Home-cooking research team
Reviewed by HǎoWèi editorial team · Last updated 2026-08-29
Ingredients
- whole old duck (3+ years), cut into 8 pieces, giblets reserved三年以上老鸭，斩成8块（含鸭肫鸭肝）🛒 local1.8 kg
- dried bamboo shoots (sun-gan sun), soaked 48h, sliced 3 mm thick日晒笋干（泡发48小时后切3毫米片）🏮 asian150 g
- ginger, smashed老姜，拍松🛒 local60 g
- Shaoxing wine绍兴黄酒🏮 asian60 ml
- scallions, white parts only, tied in bundle小葱葱白，扎成束🛒 local80 g
whole old duck (3+ years), cut into 8 pieces, giblets reserved: Ask butcher for ‘old laying duck’ or ‘breeding duck’. If unavailable, use 2.2 lb bone-in duck leg/thigh mix + 1 duck neck.
dried bamboo shoots (sun-gan sun), soaked 48h, sliced 3 mm thick: Look for ‘Lin’an sun-dried bamboo shoots’ (not canned or vacuum-packed soft ones). Soak in cool water, changing twice daily.
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Instructions
1Rinse duck pieces under cold water. Blanch in large pot with ginger slices and 2 tbsp Shaoxing wine for 5 minutes. Discard water, rinse duck, and pat dry.
冷水焯鸭，去尽血沫
🔍 Look for High heat 5 分钟 · 5 minutesVisual: 水变粉浊；浮沫持续上涌Water turns cloudy pink; foam rises steadily
You know it's right when: 浮沫升至最高点后趋于平稳Foam peaks then stabilizes
2Heat oil in heavy-bottomed pot over medium heat. Sear duck pieces until deeply browned on all sides (8–10 min). Remove and set aside.
煎至鸭皮焦香微裂
🔍 Look for Medium heat 8–10 分钟 · 8–10 minutesVisual: 鸭皮边缘起泡卷曲；呈浓郁枣红色Skin blisters and curls at edges; rich mahogany color develops
You know it's right when: 鸭块自动脱锅即为翻面时机Duck releases naturally when ready to flip
3Add soaked bamboo shoots to same pot. Stir-fry 3 minutes until aroma intensifies. Return duck, add remaining Shaoxing wine, scallion bundle, and enough boiling water to cover by 3 cm.
笋干先煸再炖，去涩增香
🔍 Look for Medium heat 3 分钟 · 3 minutesVisual: 笋干转为浅褐色；香气由青草味转为烘烤坚果香Shoots darken to tan; fragrance shifts from grassy to toasted nut
You know it's right when: 持续有细小蒸汽升腾Small wisps of steam rise continuously
4Bring to bare simmer (tiny bubbles), then cover and reduce heat to lowest possible setting. Simmer gently for 3 hours, skimming foam occasionally.
全程微沸，忌大滚
🔍 Look for Low heat 3 小时 · 3 hoursVisual: 汤面偶见针尖大小气泡闪动Surface shimmers with intermittent pinprick bubbles
You know it's right when: 锅盖微微颤动，但无蒸汽逸出Lid trembles faintly but no steam escapes
5Uncover, increase heat to medium. Simmer uncovered 30 minutes to concentrate broth. Skim excess oil. Taste and adjust only with salt—if needed.
最后收汁，只加盐
🔍 Look for Medium heat 30 分钟 · 30 minutesVisual: 汤汁能厚厚裹住勺背；总量减少约三分之一Broth coats back of spoon thickly; reduces by ~⅓ volume
You know it's right when: 蒸汽呈稳定浓密柱状升起Steam rises in steady, dense plume
Tips
- · Soaking time is non-negotiable: 48 hours ensures bitterness is fully leached.
- · Never add salt early—it toughens duck protein. Season only in final 5 minutes.
- · Strain broth through cheesecloth after cooking for crystal-clear clarity—true Hangzhou style.
Sources & references
Quantities, technique notes, and substitution ratios are cross-checked against established Chinese cookery references and standard food-science sources.
- Read our editorial policy
- Fuchsia Dunlop, Land of Plenty: A Treasury of Authentic Sichuan Cooking
- USDA FoodData Central — ingredient nutrition and portion data
- Traditional Chinese family-kitchen practice and regional taste records
Common questions
Can I skip Shaoxing wine? What's the substitute?
Dry sherry is the closest 1:1 swap (fidelity ~80%). No sherry? Use a splash of white wine plus a little water, or just skip it and add a tiny extra pinch of sugar — the wine's job is depth and removing meat's gamey notes, and a good marinade covers most of it.
Source: HǎoWèi substitution engine
Why do you cook the aromatics (garlic/ginger) first on low heat?
Aromatics contain oils and sugars that turn bitter if scorched. Gentle heat (low-medium) lets garlic and ginger release their fragrance without browning too fast. If the pan is too hot, garlic goes bitter within seconds — that's why we always add aromatics first, before the main ingredients.
Source: Chinese Cooking Demystified technique library
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