Eight Jewel Duck Recipe

Ingredients:

4 1/2 lb/ 2 kg

1 cup/ 15 ml
1 tbsp/ 15 ml
1/2 tsp/ 2.5 ml
1/2 tsp/ 2.5 ml
1/4 lb/ 110 g
4
2 oz/ 60 g
6
4
2
1/4 cup/ 60 ml
1 tbsp/ 15 ml
1 tbsp/ 15 ml
1

boned duck
salt
uncooked rice
vegetable oil
chopped fresh ginger
chopped garlic
ground pork
Chinese mushrooms, soaked in warm water 20 minutes
bamboo shoots
water chestnuts
uncooked or 10 dried shrimp, soaked and diced
thin slices ham, diced
toasted almonds, chopped
soy sauce
dry sherry
green onion

Method:

1. Lightly salt duck inside and out. Cook rice. Cut all vegetables into small dice.

2. Heat oil in a wok. Add ginger, garlic and pork. Stir-fry 4 minutes. Add mushrooms, bamboo shoots, chestnuts, shrimp, ham and almonds. Stir-fry until hot. Add soy sauce, sherry and green onion. Fold in rice. Allow mixture to cool.

3. Pack mixture into cavity of duck. Secure openings with poultry skewers. Reshape duck and brush lightly with oil. Place a sheet of foil on top of a cake rack over a baking dish containing 1 1/4 inches/ 3 cm cold water.

4. Arrange duck breast side up on foil. Roast at 400 ^oF/ 200 ^oC for 30 minutes. Reduce heat to 350 ^oF/ 180 ^o C and cook 1 - 1 1/2 hours until duck is golden and tender. Turn occasionally for even browning.

5. Remove skewers and carve. Serve hot or cool.

Serves 8

 

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