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Eight Jewel Duck

Chinese.wok's picture
Ingredients
  Boneless duck 4 1⁄2 Pound (2 Kilogram)
  Salt To Taste
  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)
  Water chestnuts 6
  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)
  Green onion 1
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Chinese
Course: 
Main Dish
Method: 
Roasted
Ingredient: 
Duckling
Interest: 
Everyday
Preparation Time: 
5 Minutes
Cook Time: 
110 Minutes
Ready In: 
115 Minutes

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