| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Chinese | Poultry | 6 | Servings |
INGREDIENTS
| 1/2 | c | Glutinous rice |
| 3 | Dried oysters | |
| 4 | Dried scallops | |
| 2 | T | Dried shrimp |
| 1 | Duck, 4 to 5 pounds | |
| 2 | t | Soy sauce |
| 1/2 | c | Fresh mushrooms |
| 1/4 | c | Smoked ham |
| 1 | Chinese sausage | |
| 1/2 | c | Crabmeat |
| 1/4 | c | Water chestnuts |
| 1 | T | Sherry |
| 1 | t | Salt |
| 1 | t | Sugar |
| 1/2 | t | Garlic powder |
| Oil for deep-frying | ||
| 1 | c | Stock |
| 1/2 | c | Green peas |
| 1 | Head lettuce |
INSTRUCTIONS
Separately soak glutinous rice, dried oysters, dried scallops and shrimp. 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. 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. 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. 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 1-1/2 hours). See "HOW-TO SECTION". Parboil green peas. Cut lettuce in strips and arrange on a serving platter. 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. VARIATIONS For the green peas, substitute Chinese parsley. For the sugar, substitute honey. For the stuffing, substitute the following mixture: 1/2 cup glutinous rice (soaked); 2 tablespoons barley (soaked); 6 dried apricots; 12 chestnuts, blanched and shelled; 12 ginkgo nuts, shelled; 1/4 cup canned lotus seeds; 1 tablespoon dried dragon's eye (soaked); 1/2 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, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 70
Calories From Fat: 15
Total Fat: 1.7g
Cholesterol: 14.8mg
Sodium: 526.7mg
Potassium: 110.9mg
Carbohydrates: 8.1g
Fiber: <1g
Sugar: 2.3g
Protein: 4.8g