INGREDIENTS

INSTRUCTIONS

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 1-1/2 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.
   VARIATIONS:
1. For the green peas, substitute Chinese parsley.
2. For the sugar, substitute honey.
3. 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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