Recipe - Deep-Fried Steamed Eight Precious Duck

One half cup Glutinous rice
3 Dried oysters
4 Dried scallops
2 tablespoon Dried shrimp
1 Duck; 4 to 5 pounds
2 teaspoon Soy sauce
One half cup Fresh mushrooms
One fourth cup Smoked ham
1 Chinese sausage
One half cup Crabmeat
One fourth cup Water chestnuts
1 tablespoon Sherry
1 teaspoon Salt
1 teaspoon Sugar
One half teaspoon Garlic powder
Oil for deepfrying
1 cup Stock
One half cup Green peas
1 Head lettuce

1. Separately soak glutinous rice, dried oysters, dried scallops and
shrimp.

2. Wipe duck inside and out with a damp cloth. Dry well with paper
toweling or hang up to dry in a cool, airy place 1 to 2 hours; then rub
with soy sauce.

3. Dice fresh mushrooms. Mince smoked ham, Chinese sausage, crabmeat and
water chestnuts; also soaked oysters, scallops and shrimp. Mix well with
soaked glutinous rice, sherry, salt, sugar and garlic powder.

4. Heat oil to boiling. Using a wire basket or longhandled Chinese
strainer, gently lower in duck and deepfry, turning and basting, until
golden. Drain. Rinse in a pan of cold water and drain again.

5. Stuff duck with glutinous rice mixture. Sew up securely or skewer.
Transfer bird to a large heatproof bowl and pour stock over. Steam by the
bowlinapot method until tender (about 1One half hours). See "HOWTO
SECTION".

6. Parboil green peas. Cut lettuce in strips and arrange on a serving
platter.

7. Let duck cool slightly; then chop, bones and all, in 2inch sections;
or carve Westernstyle. Arrange on lettuce bed and garnish with green peas.

VARIATIONS:

1. For the green peas, substitute Chinese parsley.

2. For the sugar, substitute honey.

3. For the stuffing, substitute the following mixture: One half cup
glutinous rice (soaked); 2 tablespoons barley (soaked); 6 dried apricots;
12 chestnuts, blanched and shelled; 12 ginkgo nuts, shelled; One fourth cup canned
lotus seeds; 1 tablespoon dried dragon's eye (soaked); One half cup water
chestnuts, minced ; 1 scallion stalk, minced; 2 tablespoons sherry; 1
teaspoon sugar; and 1 teaspoon salt.

From The Thousand Recipe Chinese Cookbook, ISBN 0517658704. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.