Deep Fried Steamed Eight Precious Duck Recipe
Servings: 6
Ingredients
- 1/2 c. Glutinous rice
- 3 x Dry oysters
- 4 x Dry scallops
- 2 Tbsp. Dry shrimp
- 1 x Duck, 4 to 5 pounds
- 2 tsp Soy sauce
- 1/2 c. Fresh mushrooms
- 1/4 c. Smoked ham
- 1 x Chinese sausage
- 1/2 c. Crabmeat
- 1/4 c. Water chestnuts
- 1 Tbsp. Sherry
- 1 tsp Salt
- 1 tsp Sugar
- 1/2 tsp Garlic pwdr Oil for deep-frying
- 1 c. Stock
- 1/2 c. Green peas
- 1 head lettuce
Directions
- 1. Separately soak glutinous rice, dry oysters, dry scallops and shrimp.
- 2. Wipe duck inside and out with a damp cloth. Dry well with paper toweling or possibly hang up to dry in a cold, airy place 1 to 2 hrs; then rub with soy sauce.
- 3. Dice fresh mushrooms. Mince smoked ham, Chinese sausage, crabmeat and water chestnuts; also soaked oysters, scallops and shrimp. Mix well with soaked glutinous rice, sherry, salt, sugar and garlic pwdr.
- 4. Heat oil to boiling. Using a wire basket or possibly long-handled Chinese strainer, gently lower in duck and deep-fry, turning and basting, till golden brown. Drain. Rinse in a pan of cool water and drain again.
- 5. Stuff duck with glutinous rice mix. Sew up securely or possibly skewer.
- Transfer bird to a large heatproof bowl and pour stock over. Steam by the bowl-in-a-pot method till tender (about 1-1/2 hrs). See "HOW-TO SECTION".
- 6. Parboil green peas. Cut lettuce in strips and arrange on a serving platter.
- 7. Let duck cold slightly; then chop, bones and all, in 2-inch sections; or possibly carve Western-style. Arrange on lettuce bed and garnish with green peas.
- VARIATIONS:1. For the green peas, substitute Chinese parsley.
- 2. For the sugar, substitute honey.
- 3. For the stuffing, substitute the following mix: 1/2 c. glutinous rice (soaked); 2 Tbsp. barley (soaked); 6 dry apricots; 12 chestnuts, blanched and shelled; 12 ginkgo nuts, shelled; 1/4 c. canned lotus seeds; 1 Tbsp. dry dragon's eye (soaked); 1/2 c. water chestnuts, diced; 1 scallion stalk, chopped; 2 Tbsp. sherry; 1 tsp. sugar; and 1 tsp. salt.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 167g | |
| Recipe makes 6 servings | |
| Calories 282 | |
| Calories from Fat 135 | 48% |
| Total Fat 14.95g | 19% |
| Saturated Fat 4.89g | 20% |
| Trans Fat 0.0g | |
| Cholesterol 59mg | 20% |
| Sodium 850mg | 35% |
| Potassium 332mg | 9% |
| Total Carbs 19.84g | 5% |
| Dietary Fiber 0.8g | 3% |
| Sugars 1.33g | 1% |
| Protein 15.14g | 24% |
