Eight Jewee Duck Recipe
Ingredients
4 1/2 lb (2 kg) boned duck
Salt
1 cup (250 ml) uncooked rice
1 tbsp (15 ml) vegetable oil
1/2 tsp (2.5 ml) chopped fresh ginger
1/2 tsp (2.5 ml) chopped garlic
1/4 lb (110 g) ground pork
4 Chinese mushrooms, soaked in warm water 20 minutes
2 oz (60 g) bamboo shoots
6 water chestnuts
4 uncooked or 10 dried shrimp, soaked and diced
2 thin slices ham, diced
1/4 cup (60 ml) toasted almonds, chopped
1 tbsp (15 ml) soy sauce
1 tbsp (15 ml) dry sherry
1 green onion
Directions
1 Lightly salt duck inside and out. Cook rice using Chinese Rice recipe Cut all vegetables into small dice.
2 Heat a wok. Add oil, ginger, garlic and pork. Stir-fry 4 minutes. Add mushrooms, bamboo shoots, chestnuts, shrimp, ham and almonds. Stir-fry until hot. Add soy sauce, sherry and green onion. Fold in rice. Allow mixture to cool.
3 Pack mixture into cavity of duck. Secure openings with poultry skewers. Reshape duck and brush lightly with oil. Place a sheet of foil on top of a cake rack over a baking dish containing 1 1/4 inches (3 cm) cold water.
4 Arrange duck breast side up on foil. Roast at 400°F (200°C) for 30 minutes. Reduce heat to 350°F (180°C) and cook 1-1 1/2 hours until duck is golden and tender. Turn duck occasionally for even browning.
5 Remove skewers and carve.
2 Heat a wok. Add oil, ginger, garlic and pork. Stir-fry 4 minutes. Add mushrooms, bamboo shoots, chestnuts, shrimp, ham and almonds. Stir-fry until hot. Add soy sauce, sherry and green onion. Fold in rice. Allow mixture to cool.
3 Pack mixture into cavity of duck. Secure openings with poultry skewers. Reshape duck and brush lightly with oil. Place a sheet of foil on top of a cake rack over a baking dish containing 1 1/4 inches (3 cm) cold water.
4 Arrange duck breast side up on foil. Roast at 400°F (200°C) for 30 minutes. Reduce heat to 350°F (180°C) and cook 1-1 1/2 hours until duck is golden and tender. Turn duck occasionally for even browning.
5 Remove skewers and carve.
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