Jeweled Stuffed Duck
"This is from the Diana Liu cookbook. This is one I haven't tried yet. If anyone tries this let me know how it turns out. Looks like a bit of work to me."
- Ready In:
- 5hrs 20mins
- Ingredients:
- 14
- Yields:
-
1 duck
- Serves:
- 6-8
ingredients
- 1 duck, 4 lbs
- 1⁄2 cup soy sauce
- 6 (1 inch) squares dried tangerine peel
- 1⁄4 cup sherry wine
- 1⁄2 cup oil
- 3 tablespoons sugar
- 1⁄2 cup water
- 8 red dates, washed
-
Stuffing
- 2 cups cooked sweet rice, prepared in chinese style (see Basic Plain Rice)
- 1⁄2 cup shelled raw peanuts (boiled 30 minutes, skinned)
- 1⁄4 cup lotus seeds (boiled 30 minutes, skinned)
- 3 dried mushrooms, prepared and diced
- 1⁄4 cup bamboo shoot, diced
- 2 teaspoons salt
directions
- Mix stuffing well; stuff duck; sew both cavities.
- Heat 1/2 cup oil in a large roasting pan until hot.
- Brown both sides of duck in pan.
- Add soy sauce, sugar, sherry, water, red dates and tangerine peels; bring to boil.
- Cover and simmer 4 hours.
- Baste duck every 30 minutes during simmering.
- Transfer duck to a large platter.
- Arrange red dates and tangerine peels on duck before serving.
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