deep-fried steamed eight precious duck

6 Servings
½ cup Glutinous rice
Dried oysters
Dried scallops
2 tablespoons Dried shrimp
Duck; 4 to 5 pounds
2 teaspoons Soy sauce
½ cup Fresh mushrooms
¼ cup Smoked ham
Chinese sausage
½ cup Crabmeat
¼ cup Water chestnuts
1 tablespoon Sherry
1 teaspoon Salt
1 teaspoon Sugar
½ teaspoon Garlic powder
  Oil for deep-frying
1 cup Stock
½ cup Green peas
Head lettuce

1. Separately soak glutinous rice, dried oysters, dried scallops and shrimp.

2. Wipe duck inside and out with a damp cloth. Dry well with paper toweling or hang up to dry in a cool, airy place 1 to 2 hours; then rub with soy sauce.

3. Dice fresh mushrooms. Mince smoked ham, Chinese sausage, crabmeat and water chestnuts; also soaked oysters, scallops and shrimp. Mix well with soaked glutinous rice, sherry, salt, sugar and garlic powder.

4. Heat oil to boiling. Using a wire basket or long-handled Chinese strainer, gently lower in duck and deep-fry, turning and basting, until golden. Drain. Rinse in a pan of cold water and drain again.

5. Stuff duck with glutinous rice mixture. Sew up securely or skewer.

Transfer bird to a large heatproof bowl and pour stock over. Steam by the bowl-in-a-pot method until tender (about 1-½ hours). See "HOW-TO SECTION".

6. Parboil green peas. Cut lettuce in strips and arrange on a serving platter.

7. Let duck cool slightly; then chop, bones and all, in 2-inch sections; or carve Western-style. Arrange on lettuce bed and garnish with green peas.


1. For the green peas, substitute Chinese parsley.

2. For the sugar, substitute honey.

3. For the stuffing, substitute the following mixture: ½ cup glutinous rice (soaked); 2 tablespoons barley (soaked); 6 dried apricots; 12 chestnuts, blanched and shelled; 12 ginkgo nuts, shelled; ¼ cup canned lotus seeds; 1 tablespoon dried dragon's eye (soaked); ½ cup water chestnuts, diced; 1 scallion stalk, minced; 2 tablespoons sherry; 1 teaspoon sugar; and 1 teaspoon salt.

From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .

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