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Steamed Duck, Boned And Stuffed |
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Serves: 6
Print this Recipe
1 duck (4 to 5 pounds)
6 dried black mushrooms
12 lotus seeds
1/2 pound lean pork
1/4 pound smoked ham
10 water chestnuts
1/2 cup bamboo shoots
2 to 3 slices fresh ginger root
1/2 cup Stock, Chicken or favorite stock
2 tablespoons soy sauce
1 tablespoon sherry
1 tablespoon oil
1/2 teaspoon salt
1 cup cooked rice
1. Bone duck (see HOW-TO, _Duck: To bone), 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, _Steaming. Cut in 1/2-inch slices and serve hot.
The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.
This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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