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Ingredientes
- 2 Tbsp. barley
- 2 Tbsp. dry shrimp
- 8 x dry lily buds
- 1 x duckling - (abt 4 lbs) cleaned, and wing tips removed
- 2 Tbsp. dark soy sauce
- 1/2 c. canned lotus seeds liquid removed
- 2 med fresh shiitake mushrooms stems removed, and caps minced - (abt 1/4 c.)
- 1 x salty duck egg yolk
- 2 Tbsp. oyster-flavoured sauce
- 1 tsp salt
- 1 tsp sugar
- 1/8 tsp freshly-grnd white pepper
- 1/4 c. vegetable oil
- 1 gal water - (to 1 1/2)
- 8 whl star anise pods
- 1 Tbsp. salt
Direcciones
- Pour sufficient hot water over the barley in a small bowl to cover completely. Soak for 2 hrs.
- Meanwhile, pour sufficient hot water over the dry shrimp and lily buds in separate bowls to cover them. Soak till softened, about 20 min. Drain. Cut off the hard tips of the lily buds, then tie each bud into a knot in the center.
- Rub the dark soy sauce proportionately on the outer skin of duckling, let stand for 10 min.
- Stir the liquid removed barley, dry shrimp, lily buds, lotus seeds, mushrooms, egg yolk, oyster-flavored sauce, salt, sugar and pepper together in a bowl till mixed. Spoon the stuffing into the duck body cavity.
- Stretch the flap of neck skin over the neck opening and fasten it securely in place with metal or possibly bamboo skewers. Overlap the flaps of skin on either side of the body cavity and fasten them securely with skewers to prevent the marinade from leaking. Let stand for 30 min.
- For the Dish: Heat a wide skillet over high heat till warm. Add in the oil and swirl to coat the bottom. Place the duck, breast-side down, in the pan and cook till lightly browned, about 4 to 5 min each side.
- Lift the duck from the pan and place, neck-side down, into a large stock pot. Pour sufficient water into the pot to cover the duck. Add in the star anise and salt to the water and bring to a boil over high heat. Adjust the heat so the liquid is simmering, cover the pot and simmer till the meat is no longer pink at the thigh joint, about 1 hour. (Check by pricking the meat lightly with a fork at the joint.)
- Lift the duck from the cooking liquid, allowing excess liquid to drain back into the pot. Place the duck on a serving platter and remove the skewers. Scoop the stuffing and any liquid out of the cavity and mound the stuffing on a serving platter.
- Using a heavy meat cleaver, cut the duck into pcs: cut along both sides of the backbone and remove it. Cut off the legs at the thigh joint and the wings. Cut the breasts into 3 pcs each. Place the duck pcs over the stuffing and sauce. Serve with steamed rice.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 1028g | |
| Recipe makes 4 servings | |
| Calories 210 | |
| Calories from Fat 139 | 66% |
| Total Fat 15.66g | 20% |
| Saturated Fat 1.53g | 6% |
| Trans Fat 0.35g | |
| Cholesterol 29mg | 10% |
| Sodium 2853mg | 119% |
| Potassium 179mg | 5% |
| Total Carbs 10.61g | 3% |
| Dietary Fiber 2.2g | 7% |
| Sugars 1.24g | 1% |
| Protein 7.48g | 12% |
