Recipe Ingredient
- 1 duck, clean weight approx. 1.5kg-1.8kg
- 1 tbsp salt
- 1 tbsp Chinese five-spice powder
- Enough oil for deep-frying
- Stuffing:
- 3 dried mushrooms, soaked to soften and diced
- 10 dried lotus seeds, soaked for 10-15 minutes
- 1 cup glutinous rice, washed and soaked overnight
- 100g button mushrooms, diced
- 1 chicken sausage, diced
- 2 tbsp diced bamboo shoot
- 2 tbsp diced carrot
- 10 gingko nuts, shelled
- 2 tbsp oil
- Seasoning:
- 1/2 tsp salt
- 1/2 tsp sugar
- 1/2 tsp thick soy sauce
- 1/4 tsp pepper
- 1 tsp chicken stock granules
- 1 tbsp light soy sauce
- 1 tbsp oyster sauce
- 1 tbsp Shao Hsing Hua Tiau cooking wine
- 1/2 tbsp sesame oil
- Thickening:
- 2 tsp corn flour mixed with 2 tbsp water
Instructions
- Rub the inside and outside of the duck with salt and five-spice powder. Leave duck aside for one hour. Heat enough oil in a wok until hot, put in duck and deep-fry until lightly browned. Remove and drain from oil.
- Heat 2 tbsp oil in a wok. Add all ingredients for the stuffing, seasoning, and toss toss ingredients well together.
- Pack the entire cooked stuffing mixture into the cavity of the duck and close up the opening at its tail end with a needle and thread.
- Place duck on a steaming tray and steam over rapidly boiling water for 50 minutes to an hour.
- Remove duck and pour the liquid and juices from the steaming process into a small saucepan.
- Thicken with corn flour mixture and then pour over the duck. Score the breast side of the duck and serve immediately.
