Braised Lotus And Leek Duck
Serves: 4
Irwin Berge
1 January 1970
Based on User reviews:
62
Spice
50
Sweetness
45
Sourness
40
mins
Prep time (avg)
6.1
Difficulty
Ingredients:
2 tbsps
Salt1 tsp
White Pepper1 tsp
Peppercorns (szechwan)5 cups
Peanut Oil450 g
Bacon (1/8-inch pieces)1 tbsp
Ginger (julienned)1 tbsp
Oyster Sauce1 tbsp
Dark Soy Sauce1 tbsp
Sugar2 tbsps
ButterDirections:
1
Combine salt and peppers
2
Rub the inside and outside with the salt mix
3
Fill a large wok with peanut oil and heat until hot (350 degrees)
4
Place duck in wok and ladle hot oil on duck until completely golden brown, about 5 minutes total
5
Drain well
6
In a bowl, combine lotus, mushrooms, leeks, bacon and ginger
7
Stuff duck with mix and place on a tight fitting oval plate
8
Fill a wok with chicken stock and place a steaming rack inside that can accommodate the plate
9
Cover with lid and steam for 2 1/2 hours over medium heat
10
Remove plate
11
Turn the wok on high, add sauce ingredients and reduce stock, if necessary, to 1 cup
12
Whisk in the butter to finish the sauce and check for seasoning
13
PLATING: Nap the duck with the sauce and serve whole with a large serving spoon and fork
14
A knife will not be necessary