| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Chinese |
Poultry |
6 |
Servings |
INGREDIENTS
| 1 |
|
Duck; 4 to 5 pounds |
| 6 |
|
Dried black mushrooms |
| 12 |
|
Lotus seeds |
| 1/2 |
lb |
Lean pork |
| 1/4 |
lb |
Smoked ham |
| 10 |
|
Water chestnuts |
| 1/2 |
c |
Bamboo shoots (up to) |
| 3 |
sl |
Fresh ginger root |
| 1/2 |
c |
Stock |
| 2 |
tb |
Soy sauce |
| 1 |
tb |
Sherry |
| 1 |
tb |
Oil |
| 1/2 |
ts |
Salt |
| 1 |
c |
Cooked rice |
INSTRUCTIONS
1. Bone duck (see "HOW-TO SECTION"), leaving shape and skin intact. Hang
up to dry in a cool, airy place 1 to 2 hours. Meanwhile soak mushrooms;
blanch lotus seeds.
2. Mince or grind pork and smoked ham. Mince water chestnuts, bamboo
shoots, ginger root, soaked mushrooms and blanched lotus seeds. Mix well
with stock, soy sauce, sherry, oil, salt and cooked rice. Stuff mixture
into duck cavity and sew up securely or skewer.
3. Place bird in a large heatproof bowl. Steam by the bowl in-a-pot method
until duck is tender (1-1/2 to 2 hours). See "HOW-TO SECTION". Cut in
1/2-inch slices and serve hot.
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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