Whole Duck
Ingredients
- 3/4 pound sweet rice (soaked overnight) ⓘ
- 10 whole chestnuts, shelled, skinned
- 2 teaspoons chopped shallots ⓘ
- 2 teaspoons fresh chopped ginger ⓘ
- 2 tablespoons diced Chinese sausage ⓘ
- 3 tablespoons diced prosciutto ham ⓘ
- Dragon Eye Fruit or Langhan (1 package soaked overnight) ⓘ
- 2 tablespoons chopped coriander
- 10 pieces black tree ear mushroom (soak overnight in warm water) ⓘ
- 2 tablespoons chopped green onion ⓘ
- White pepper, to taste ⓘ
- 3 teaspoons light soy sauce
- 2 teaspoon Far Dill wine (or first press rice wine)
- Sugar, to taste ⓘ
- 1/2 cup dark soy sauce ⓘ
- 1/2 cup light soy sauce ⓘ
- 2 tablespoons five-spice powder ⓘ
- 2 tablespoons sugar ⓘ
- 1/2 teaspoon salt
- 1 (4 pound) duck, split down the back bone (leave drumstick bone in) ⓘ
- Wine and herb mixture, for steaming, see below
- 4 star anise ⓘ
- 3 cloves
- 2 bulbs fresh garlic (skin off but broken, deep-fried until golden brown) ⓘ
Instructions
- For the Filling: After soaking rice overnight, drain out excess water.
- Steam, covered, over light heat until soft.
- Boil skinless chestnut in water until soft.
- In a large pan, saute shallots, ginger, Chinese sausage, and prosciutto, until shallots are soft and translucent.
- Add all remaining ingredients and spices.
- Mix well, making sure not to break the chestnuts.
- Stuff the duck.
- Sew back up tightly, wrap with string in 3 or 4 places.
- For the Marinade for the Duck: Mix all ingredients very well together.
- For the Duck: Pour boiling water over the entire duck.
- Remove and dry the duck.
- Rub the marinade into the skin and marinate 45 minutes turning frequently.
- To deep fry the duck, remove it from the marinade.
- Deep-fry in vegetable oil at 350 degrees F until golden brown.
- For the Wine and herb mixture, for steaming: Combine all ingredients in a large bowl.
- When duck is golden brown remove it from hot oil submerge it in the wine and herb mixture.
- Place the whole vessel, duck and wine into steamer.
- Then steam for 2 hours in a covered pan.
- Serve with winter melon.
Nutrition & Diet Analysis (per serving)
652
kcal
33% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).