Clay Pot Ginger Duck Soup

In the city of Fuzhou, a famous dish is the clay pot braised ginger duck which is served to many a 

Photo from Google.

distinguished guests at banquets.

This dish can boost the immune system in traditional Chinese medicine. The tasty ginger duck is braised with sesame oil, ginger, rice liquor, dried chili, sugar, veggies, among other ingredients

In the opinion of our elders,ducks have to be cooked with a lot of ginger  and rice to improve its delicate flavour . The Foochows do not use galangal (blue ginger) or lemon grass. Besides when a whole duck is cooked with its head, it indicates authenticity (whole duck means head and butt).

Is it a custom to serve whole ducks at banquets? Or is it a culinary style?

Foochows love to cook ducks whole, that is, without chopping up into pieces because it is said that the flavours and texture would be better. I remember my maternal grandmother was always touched when my mother served her with whole duck soup. She would have a good bowl of soh mien, with the duck soup...and extra servings of red wine.

Thoughts of her and all the nice Foochow duck soups make me wish that grandmothers can live forever.