Recipe - Eight Precious Duck

One half cup Glutinous rice
4 Or
5 Dried black mushrooms
One fourth cup Chestnut meats
One fourth cup Gingko nut meats
One fourth cup Lotus seeds
3 (up to)
4 cup Water
One half cup Lean pork
2 tablespoon Smoked ham
One fourth cup Bamboo shoots
6 Raw shrimp
2 tablespoon Soy sauce
1 tablespoon Sherry
1 Duck; 6 to 7 pounds
2 Or
3 sl Fresh ginger root
3 cup Stock
1 teaspoon Salt
4 tablespoon Soy sauce
2 tablespoon Sherry
1 tablespoon Sugar

1. Separately soak glutinous rice and dried mushrooms. Blanch and shell
chestnuts, ginkgo nuts and lotus seeds.

2. Bring water to a boil. Add soaked rice and simmer, covered, 5 minutes,
then drain. Rinse under cold running water and drain again.

3. Dice pork, ham and bamboo shoots; shell and dice shrimp; dice chestnuts
and mushrooms. Combine in a bowl with cooked rice. Add sov sauce, sherry,
ginkgo nuts and lotus seeds.

4. Wipe duck inside and out with a damp cloth; then stuff rice mixture
into cavity, and sew up securely or skewer. Truss bird (see "HOWTO
SECTION"). Place duck in a heavy pan.

5. Cut scallion stalk in 1inch sections; slice ginger root. Add to pan
along with stock, salt, remaining soy sauce and sherry.

6. Bring to a boil, then simmer, covered, 1 hour, turning duck several
times for even cooking and coloring. Add sugar and simmer 1 hour more.

7. Scoop out rice stuffing and arrange on a serving dish. Chop duck, bones
and all, in 1 to 2inch sections, or carve Westernstyle. Arrange over
stuffing and serve.

NOTE: This dish, sometimes called Eight Jewel Duck, can also be eaten
cold. It will keep about a week in the refrigerator.

VARIATION: For the glutinous rice, substitute pearl barley. Bring to a
boil in 2 cups cold water, then cook, covered, until soft (about 20
minutes). Drain, rinse in cold water and drain again.

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