Nourish Your Body with Duck: A Perfect Clay Pot Cooker Recipe for Late Summer and Early Autumn

As the transition from summer to autumn begins, the weather gradually cools, but the lingering heat of the season, often called the "Autumn Tiger," can still cause dryness and internal heat. During this time, maintaining health focuses on nourishing yin, strengthening the spleen and stomach, clearing internal heat, and reducing inflammation. Duck, with its unique properties, is the ideal food to help you achieve these health goals.

Why Duck Meat?

Duck is particularly beneficial during this season due to its cooling and nourishing properties. As recorded in ancient Chinese texts like Shennong Ben Cao Jing, duck is considered a superior food, capable of boosting energy, preventing hunger, promoting longevity, and counteracting the dryness of the season.

1. Nourishing Yin: Duck meat, being from waterfowl, has natural yin-nourishing qualities, making it perfect for combating the autumn dryness. Regular consumption of duck can help moisturize the body from the inside out, keeping your internal balance in check.

2. Strengthening the Spleen and Stomach: According to Bencao Gangmu, duck meat "supplements the center and boosts qi, harmonizes the stomach, and aids digestion." The spleen and stomach are considered the foundation of postnatal energy in traditional Chinese medicine. Eating duck can, therefore, help strengthen the body and improve overall health. For those dealing with conditions like ascites, edema, or chronic sores caused by internal heat, duck serves as an excellent dietary remedy.

3. Clearing Internal Heat: Duck’s cooling nature helps clear internal heat without harming yang energy. This is particularly beneficial during the current seasonal transition when the body requires yin nourishment and heat clearance. Duck is especially suitable for those prone to internal heat or who stay up late, as it nourishes the body without causing further heat imbalances.

4. Balancing with Spices: Despite its cooling properties, some people may experience digestive discomfort, such as bloating or diarrhea, after consuming duck. To counterbalance the cold nature of duck, it’s recommended to cook it with warm spices like ginger. Ginger not only warms the stomach but also harmonizes digestion, making the dish more suitable for those with sensitive digestive systems, such as individuals with chronic gastritis or irritable bowel syndrome.

Recipe: Ginger Duck Soup

Ingredients:

• 1 whole duck, cleaned and cut into pieces
• 50g fresh ginger, sliced
• 3-4 scallions, cut into sections
• 1 tsp salt (to taste)
• 1 tbsp cooking wine
• 6-8 cups of water

Directions:

1. Prepare the Duck: Clean and cut the duck into pieces. Blanch the duck pieces in boiling water for a few minutes to remove any impurities. Drain and set aside.

2. Sauté the Ginger: In a large pot, heat a small amount of oil and sauté the ginger slices until fragrant. This step helps release the ginger's warming properties, balancing the cooling nature of the duck.

3. Add the Duck: Add the blanched duck pieces to the pot and stir-fry with the ginger for a few minutes. Add the cooking wine to remove any gamey smell.

4. Simmer the Soup: Pour in the water and bring it to a boil. Once boiling, lower the heat and let it simmer for 1.5 to 2 hours, allowing the flavors to meld and the duck to become tender.

5. Season and Serve: Add salt to taste. You can also add some fresh scallions for a bit of freshness. Serve the soup hot, enjoying the nourishing and balancing effects it offers.

This Ginger Duck Soup is more than just a comforting meal; it’s a perfect way to nourish your body during the late summer and early autumn months. By incorporating this dish into your diet, you can help harmonize your internal balance, strengthen your digestion, and prepare your body for the cooler days ahead.

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