Emprimir
Correo Electrónico
Add a photoRaciónes: 8
Ingredientes
- 1/2 c. Glutinous rice
- 4 x Or possibly
- 5 x Dry black mushrooms
- 1/4 c. Chestnut meats
- 1/4 c. Gingko nut meats
- 1/4 c. Lotus seeds
- 3 x -(up to)
- 4 c. Water
- 1/2 c. Lean pork
- 2 Tbsp. Smoked ham
- 1/4 c. Bamboo shoots
- 6 x Raw shrimp
- 2 Tbsp. Soy sauce
- 1 Tbsp. Sherry
- 1 x Duck, 6 to 7 pounds
- 2 x Or possibly
- 3 slc Fresh ginger root
- 3 c. Stock
- 1 tsp Salt
- 4 Tbsp. Soy sauce
- 2 Tbsp. Sherry
- 1 Tbsp. Sugar
Direcciones
- 1. Separately soak glutinous rice and dry mushrooms. Blanch and shell chestnuts, ginkgo nuts and lotus seeds.
- 2. Bring water to a boil. Add in soaked rice and simmer, covered, 5 min, then drain. Rinse under cool 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 in sov sauce, sherry, ginkgo nuts and lotus seeds.
- 4. Wipe duck inside and out with a damp cloth; then stuff rice mix into cavity, and sew up securely or possibly 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 in 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 in 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 possibly carve Western-style. Arrange over stuffing and serve.
- NOTE: This dish, sometimes called Eight Jewel Duck, can also be eaten cool. It will keep about a week in the refrigerator.
- VARIATION: For the glutinous rice, substitute pearl barley. Bring to a boil in 2 c. cool water, then cook, covered, till soft (about 20 min). Drain, rinse in cool water and drain again.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 392g | |
| Recipe makes 8 servings | |
| Calories 566 | |
| Calories from Fat 417 | 74% |
| Total Fat 46.27g | 58% |
| Saturated Fat 15.54g | 62% |
| Trans Fat 0.0g | |
| Cholesterol 103mg | 34% |
| Sodium 1398mg | 58% |
| Potassium 472mg | 13% |
| Total Carbs 14.36g | 4% |
| Dietary Fiber 0.9g | 3% |
| Sugars 2.44g | 2% |
| Protein 20.3g | 32% |
