Side Pannel
Eight Precious Duck
Ingredients List
- 1/2 c Glutinous rice
- 4 Or
- 5 Dried black mushrooms
- 1/4 c Chestnut meats
- 1/4 c Gingko nut meats
- 1/4 c Lotus seeds
- 3 -(up to)
- 4 c Water
- 1/2 c Lean pork
- 2 tb Smoked ham
- 1/4 c Bamboo shoots
- 6 Raw shrimp
- 2 tb Soy sauce
- 1 tb Sherry
- 1 Duck; 6 to 7 pounds
- 2 Or
- 3 sl Fresh ginger root
- 3 c Stock
- 1 ts Salt
- 4 tb Soy sauce
- 2 tb Sherry
- 1 tb Sugar
Directions
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.
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.
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