Steamed Duck, Boned and Stuffed

Steamed Duck, Boned and Stuffed

Categories: Mushrooms, Ham, Ginger, Soy Sauce, Sherry, Rice, Poultry, Stuffed

1 Duck; 4 to 5 pounds
6 Dried black mushrooms
12 Lotus seeds
1/2 pound of Lean pork
1/4 pound of Smoked ham
10 Water chestnuts
1/2 cup of Bamboo shoots
2 - 3 slices of Fresh ginger root
1/2 cup of stock
2 tablespoons of Soy sauce
1 tablespoon of Sherry
1 tablespoon of oil
1/2 teaspoon of salt
1 cup of cooked rice

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1. Bone duck, 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). Cut in 1/2-inch slices and serve hot. Serving Size: 6

From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glens MM Recipe Archive, http://www.erols.com/hosey.