Steamed duck, boned and stuffed

6 Servings

Ingredients

Quantity Ingredient
1 Duck; 4 to 5 pounds
6 Dried black mushrooms
12 Lotus seeds
½ pounds Lean pork
¼ pounds Smoked ham
10 Water chestnuts
½ cup Bamboo shoots (up to)
3 slices Fresh ginger root
½ cup Stock
2 tablespoons Soy sauce
1 tablespoon Sherry
1 tablespoon Oil
½ teaspoon Salt
1 cup Cooked rice

Directions

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 (1-½ to 2 hours). See "HOW-TO SECTION". Cut in ½-inch slices and serve hot.

From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .

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