| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Chinese |
Poultry |
6 |
Servings |
INGREDIENTS
| 1 |
|
Duck; 4 to 5 pounds |
| 12 |
|
Lotus seeds |
| 1/4 |
lb |
Smoked ham |
| 1 |
|
Head Chinese lettuce |
| 1 |
ts |
Salt (up to) |
| 4 |
tb |
Oil |
INSTRUCTIONS
1. 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.
2. Blanch lotus seeds. Slice ham; cut Chinese lettuce in 1-inch sections.
3. Combine half of Chinese lettuce sections with lotus seeds and ham. Add
salt and mix well. Stuff mixture into duck and sew up securely or skewer.
4. Heat oil in a large pan and brown duck quickly.
5. Place remaining lettuce sections in a large heatproof bowl; then put
duck on top. Steam by the bowl-in-a-pot method until duck is tender (about
2 hours). See "HOW-TO SECTION".
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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