Serves: 8
Total Calories: 209
1. Separately soak glutinous rice and dried mushrooms. Blanch and shell chestnuts, ginkgo nuts and lotus seeds.
2. Bring water to a boil. Add soaked rice and simmer, covered, 5 minutes, then drain. Rinse under cold running water and drain again.
3. Dice pork, ham and bamboo shoots shell and dice shrimp dice chestnuts and mushrooms. Combine in a bowl with cooked rice. Add soy sauce, sherry, ginkgo nuts and lotus seeds.
4. Wipe duck inside and out with a damp cloth then stuff rice mixture into cavity, and sew up securely or skewer. Truss bird (see Seasonings and Sauces, _Poultry: To truss). Place duck in a heavy pan.
5. Cut scallion stalk in 1-inch sections slice ginger root. Add to pan along with stock, salt, remaining soy sauce and sherry.
6. Bring to a boil, then simmer, covered, 1 hour, turning duck several times for even cooking and coloring. Add sugar and simmer 1 hour more.
7. Scoop out rice stuffing and arrange on a serving dish. Chop duck, bones and all, in 1- to 2-inch sections, or carve Western-style. Arrange over stuffing and serve.
NOTE: This dish, sometimes called Eight Jewel Duck, can also be eaten cold. It will keep about a week in the refrigerator.
VARIATION:
* For the glutinous rice, substitute pearl barley. Bring to a boil in 2 cups cold water, then cook, covered, until soft (about 20 minutes). Drain, rinse in cold water and drain again.
The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.
This Eight Precious Duck recipe is from the Thousand Recipe Chinese Cookbook Cookbook. Download this Cookbook today.
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