Stuffed Duck with Eight-Treasures Recipe
Simmered Dishes Recipes

Ingredients:

1
1/2
1/2
3
1/2
4 oz
8
1 slice
3 cup
4 oz
1/4 tsp
1 tbsp
1/2 tsp
2 tbsp
1 tsp
1/2 tbsp
2 tbsp
2 tsp
2/3 lb

duck (about 3 lbs)
taro
bamboo shoot
dried black mushrooms
carrot
pork
scallions
ginger, chopped
oil
wet lotus seeds
black pepper
MSG
salt
sherry (wine)
sesame oil
flour
soy sauce
cornstarch
broccoli (kale)

Directions:

1. Remove the eyes and the big bone from duck's neck.

2. Peel taro, carrot, and bamboo shoot; boil till tender. Soak mushrooms in warm water. Dice taro, carrot, pork, scallion, bamboo shoots and mushrooms.

Methods:

1. Deep-fry taro in 3 cup hot, 425 ^oF oil, then remove. Heat 3 tbsp oil again, stir-fry the dices of taro, pork, lotus seeds, bamboo shoot, mushroom, carrot and scallion, season with 1/4 tsp black pepper, 1 tbsp MSG, 1/2 tsp salt, 1 tbsp sherry, 1 tsp sesame oil and 1/2 tbsp flour, mix evenly and stir-fry thoroughly, then remove.

2. Put all the above ingredients (step 1) into the duck stomach, press the two wings crisscross, and close the stomach opening, called "pu-dai" (bag) duck. Coat duck with 2 tbsp soy sauce.

3. Deep-fry duck in oil 325 ^oF till golden brown and remove. Brush duck with 1 tbsp sherry evenly, then steam over high heat thoroughly about 2 hours. Remove and arrange in serving plate, save juice.

4. Thicken juice with 2 tsp cornstarch paste and pour over duck.

5. Scald kale in boiling water, drain, then stir-fry with chopped ginger in 2 tbsp oil, marinate with dash of MSG, sherry and sesame oil, remove, and place under the bottom of duck.