Free Recipe Eight Precious Duck
Recipe Type: Free Poultry Recipes
Recipe Preparation: boil
Cooking Temperature:
Recipe Serves: 8
Ingredients for Eight Precious Duck Recipe
1/2 c Glutinous rice
4 Or
5 Dried black mushrooms
1/4 c Chestnut meats
1/4 c Gingko nut meats
1/4 c Lotus seeds
3 -(up to)
4 c Water
1/2 c Lean pork
2 tb Smoked ham
1/4 c Bamboo shoots
6 Raw shrimp
2 tb Soy sauce
1 tb Sherry
1 Duck; 6 to 7 pounds
2 Or
3 sl Fresh ginger root
3 c Stock
1 ts Salt
4 tb Soy sauce
2 tb Sherry
1 tb Sugar
Eight Precious Duck Preparation
1. Separately soak glutinous rice and dried mushrooms. Blanch and shell chestnuts, ginkgo nuts and lotus seeds. 2. Bring water to a boil. Add soaked rice and simmer, covered, 5 minutes, then drain. Rinse under cold 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 sov sauce, sherry, ginkgo nuts and lotus seeds. 4. Wipe duck inside and out with a damp cloth; then stuff rice mixture into cavity, and sew up securely or 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 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 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 carve Western-style. Arrange over stuffing and serve. NOTE: This dish, sometimes called Eight Jewel Duck, can also be eaten cold. It will keep about a week in the refrigerator. VARIATION: For the glutinous rice, substitute pearl barley. Bring to a boil in 2 cups cold water, then cook, covered, until soft (about 20 minutes). Drain, rinse in cold water and drain again. From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen’s MM Recipe Archive, .
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