Eight precious duck

8 Servings

Ingredients

QuantityIngredient
½cupGlutinous rice
4Or
5Dried black mushrooms
¼cupChestnut meats
¼cupGingko nut meats
¼cupLotus seeds (up to)
4cupsWater
½cupLean pork
2tablespoonsSmoked ham
¼cupBamboo shoots
6Raw shrimp
2tablespoonsSoy sauce
1tablespoonSherry
1Duck; 6 to 7 pounds
2Or
3slicesFresh ginger root
3cupsStock
1teaspoonSalt
4tablespoonsSoy sauce
2tablespoonsSherry
1tablespoonSugar

Directions

1. Separately soak glutinous rice and dried mushrooms. Blanch and shell chestnuts, ginkgo nuts and lotus seeds.

2. Bring water to a boil. Add soaked rice and simmer, covered, 5 minutes, then drain. Rinse under cold running water and drain again.

3. Dice pork, ham and bamboo shoots; shell and dice shrimp; dice chestnuts and mushrooms. Combine in a bowl with cooked rice. Add sov sauce, sherry, ginkgo nuts and lotus seeds.

4. Wipe duck inside and out with a damp cloth; then stuff rice mixture into cavity, and sew up securely or skewer. Truss bird (see "HOW-TO SECTION"). Place duck in a heavy pan.

5. Cut scallion stalk in 1-inch sections; slice ginger root. Add to pan along with stock, salt, remaining soy sauce and sherry.

6. Bring to a boil, then simmer, covered, 1 hour, turning duck several times for even cooking and coloring. Add sugar and simmer 1 hour more.

7. Scoop out rice stuffing and arrange on a serving dish. Chop duck, bones and all, in 1- to 2-inch sections, or carve Western-style. Arrange over stuffing and serve.

NOTE: This dish, sometimes called Eight Jewel Duck, can also be eaten cold. It will keep about a week in the refrigerator.

VARIATION: For the glutinous rice, substitute pearl barley. Bring to a boil in 2 cups cold water, then cook, covered, until soft (about 20 minutes). Drain, rinse in cold water and drain again.

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