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Receta Eight Precious Duck
by Global Cookbook

Eight Precious Duck
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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.
  8. NOTE: This dish, sometimes called Eight Jewel Duck, can also be eaten cool. It will keep about a week in the refrigerator.
  9. 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.