Chinese Pot Roast Duck With Barley Stuffing
|Duckling||4 Pound, thawed and giblets and neck (1 whole)|
|Soy sauce||1⁄2 Cup (8 tbs)|
|Pearl barley||1 Cup (16 tbs)|
|Hot water||2 Cup (32 tbs) (adjust quantity as needed)|
|Dried mushrooms||1⁄2 Cup (8 tbs)|
|Chicken broth||3 Cup (48 tbs) (canned or freshly made)|
|Bacon slices||4 , chopped|
|Onion||1 Medium, chopped|
|Canned water chestnuts||3 Ounce, drained and sliced (1 can)|
|Soy sauce||2 Tablespoon|
|Salad oil||2 Tablespoon|
|Water||1 Cup (16 tbs)|
|Cooked cabbage||1 Cup (16 tbs)|
Remove giblets and neck from duck and reserve; place duck in a large pan.
Pour the 1/2 cup soy sauce over duck and let stand at room temperature for about 1 1/2 hours.
You will need to turn the duck occasionally.
Meanwhile, prepare stuffing.
Cover barley with hot water and let stand 1 hour.
Cover dried mushrooms with hot water and let stand at least 1 hour.
Drain barley and rinse well with cold water; drain again.
Bring chicken broth to a boil; add the barley and duck neck.
Cover and simmer for about 30 minutes or until liquid is absorbed and barley is tender; stir occasionally.
Discard duck neck.
In a wide frying pan, cook bacon partially; add onion and sliced giblets and continue cooking until onion is soft.
Drain mushrooms; chop and mix with onions; add water chestnuts, sherry, and the 2 tablespoons soy sauce.
Cook a few minutes more; add barley.
Salt to taste.
Lift duck from soy marinade.
Fill breast and body cavity lightly with barley stuffing.
Sew the cavities shut with heavy thread.
Reserve any extra stuffing and reheat to serve with duck.
In a large heavy pan (deep enough to cover duck), heat the oil.
Add duck and brown on all sides.
Add 1 cup water; cover and simmer slowly for 1 1/2 hours or until duck is very tender.
Place duck on a bed of cooked cabbage on a serving dish.
Skim fat from drippings.
Cut duck with poultry shears or carve.
Spoon some of the drippings over each