West Lake Steamed Duck
|White cabbage||1 Pound|
|Lotus seed||1 Tablespoon|
|Oil||1⁄3 Cup (5.33 tbs)|
Shred the cabbage, wash and drain.
Chop the ham; add one third of the cabbage with the salt and lotus seeds.
Wash and dry the duck, then stuff with the cabbage mixture, secure the opening and fry gently in the oil for about 20 minutes, turning often to brown all over.
Put the rest of the cabbage in a bowl, place the duck on top and cover with foil.
Stand the bowl in a large saucepan, half fill with water and simmer for about 3 hours or until the duck is tender.
Serve the duck on the cabbage.