Eight Jewel Duck
|Boneless duck||4 1⁄2 Pound (2 Kilogram)|
|Uncooked rice||250 Milliliter (1 Cup)|
|Vegetable oil||15 Milliliter (1 Tablespoon)|
|Chopped fresh ginger||1⁄2 Teaspoon|
|Chopped garlic||1⁄2 Teaspoon|
|Ground pork||1⁄4 Pound (110 Gram)|
|Chinese mushrooms||4 , soaked in warm water 20 minutes|
|Bamboo shoots||2 Ounce (60 Gram)|
|Uncooked shrimp/10 dried shrimp||4 , soaked and diced|
|Thin ham slices||2 , diced|
|Toasted almonds||60 Milliliter, chopped (1/4 Cup)|
|Soy sauce||15 Milliliter (1 Tablespoon)|
|Dry sherry||15 Milliliter (1 Tablespoon)|
1 Lightly salt duck inside and out. Cook rice. Cut all vegetables into small dice.
2 Heat a wok. Add oil, 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 114 inches (3 cm) cold water.
4 Arrange duck breast side up on foil. Roast at 400°F (200°C) for 30 minutes. Reduce heat to 350°F (180°C) and cook 1 1/4 hours until duck is golden and tender. Turn duck occasionally for even browning.
5 Remove skewers and carve. Serve hot or cold.