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 sov 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 "HOW-TO
SECTION"). 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.