Spanish pitted black olives 5 pieces Spanish Green Olives 5 pieces
Duck 1/2 only Green winter melon 500 grams
Barley 30g Red dates 4 pieces
Old ginger 1 block Salt and chopped green onion A little
Recipe for stewed teal duck with olives and winter melon Spanish Stewed Duck with Olives and Winter Melon | Illustration of how to make Mid-Autumn Moisturizing 1

Step 1

Soak the duck in cold water for 10 minutes to remove blood. After washing, remove excess fat under the skin and chop into large pieces. Spanish olives, winter melon and teal stewed | Illustration of how to make Mid-Autumn moisturizing 2

Step 2

Wash the winter melon, peel it and cut into large pieces. Set aside. Dry-fry the barley in a clean pot over medium heat until lightly browned. Spanish olives, winter melon and teal stewed | Illustration of how to make Mid-Autumn moisturizing 3

Step 3

Put the duck meat pieces into the pot, add ginger and cold water, slowly force out the foam over low heat, and remove from the heat before boiling - this is blanching. Remove the duck meat pieces and rinse them with warm water. Spanish olives, winter melon and teal stewed | Illustration of how to make Mid-Autumn moisturizing 4

Step 4

Put the Spanish pitted black olives, Spanish large green olives, fried barley, red dates, duck meat, winter melon and old ginger into the casserole. Add enough warm water, bring to a boil over high heat, then reduce to low heat and simmer for 1 hour.Spanish Stewed Duck with Olives and Winter Melon | Illustration of how to make Mid-Autumn Moisturizing 5

Step 5

Season with salt to taste before serving. Garnish with green onions. Cooking tips for stewed teal with olives and winter melon