Whole Duck
Serves: 5
Ally Shanahan
1 January 1970
Based on User reviews:
50
Spice
49
Sweetness
62
Sourness
45
mins
Prep time (avg)
3.9
Difficulty
Ingredients:
2 tsps
Shallot (chopped)2 tbsps
Sausage (diced chinese)2 tbsps
Coriander (chopped)2 tbsps
Green Onion (chopped)1 cup
Light Soy Sauce1
Sugar1 cup
Dark Soy Sauce1 tsp
SaltDirections:
1
For the Filling: After soaking rice overnight, drain out excess water
2
Steam, covered, over light heat until soft
3
Boil skinless chestnut in water until soft
4
In a large pan, saute shallots, ginger, Chinese sausage, and prosciutto, until shallots are soft and translucent
5
Add all remaining ingredients and spices
6
Mix well, making sure not to break the chestnuts
7
Stuff the duck
8
Sew back up tightly, wrap with string in 3 or 4 places
9
For the Marinade for the Duck: Mix all ingredients very well together
10
For the Duck: Pour boiling water over the entire duck
11
Remove and dry the duck
12
Rub the marinade into the skin and marinate 45 minutes turning frequently
13
To deep fry the duck, remove it from the marinade
14
Deep-fry in vegetable oil at 350 degrees F until golden brown
15
For the Wine and herb mixture, for steaming: Combine all ingredients in a large bowl
16
When duck is golden brown remove it from hot oil submerge it in the wine and herb mixture
17
Place the whole vessel, duck and wine into steamer
18
Then steam for 2 hours in a covered pan
19
Serve with winter melon