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Add a photoServings: 6
Ingredients
- 1 x Duck, 4 to 5 pounds
- 6 x Dry black mushrooms
- 12 x Lotus seeds
- 1/2 lb Lean pork
- 1/4 lb Smoked ham
- 10 x Water chestnuts
- 1/2 c. Bamboo shoots
- 2 x -(up to)
- 3 slc Fresh ginger root
- 1/2 c. Stock
- 2 Tbsp. Soy sauce
- 1 Tbsp. Sherry
- 1 Tbsp. Oil
- 1/2 tsp Salt
- 1 c. Cooked rice
Directions
- 1. Bone duck (see "HOW-TO SECTION"), leaving shape and skin intact. Hang up to dry in a cold, airy place 1 to 2 hrs. Meanwhile soak mushrooms; blanch lotus seeds.
- 2. Mince or possibly grind pork and smoked ham. Mince water chestnuts, bamboo shoots, ginger root, soaked mushrooms and blanched lotus seeds. Mix well with stock, soy sauce, sherry, oil, salt and cooked rice. Stuff mix into duck cavity and sew up securely or possibly skewer.
- 3. Place bird in a large heatproof bowl. Steam by the bowl in-a-pot method till duck is tender (1-1/2 to 2 hrs). See "HOW-TO SECTION". Cut in 1/2-inch slices and serve warm.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 461g | |
| Recipe makes 6 servings | |
| Calories 887 | |
| Calories from Fat 591 | 67% |
| Total Fat 65.58g | 82% |
| Saturated Fat 21.37g | 85% |
| Trans Fat 0.06g | |
| Cholesterol 145mg | 48% |
| Sodium 972mg | 41% |
| Potassium 1617mg | 46% |
| Total Carbs 40.55g | 11% |
| Dietary Fiber 9.3g | 31% |
| Sugars 0.71g | 0% |
| Protein 33.86g | 54% |
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