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Number of serving: 4
Preparing time: 10 minutes (+4 hours rice
soaking time)
Cooking time: 2 hours 30 minutes
Ingredients:
1 whole duck with bone, remove access fat, clean, rinse and drain
1 tablespoon dark soy sauce
Stuffing Ingredients:
5 garlic cloves, finely chopped
125g soaked chestnut
5 black dried mushrooms (soaked in water to soften)
50g green peas
50g carrot cubes
250g glutinous rice
30g roasted pork cubes
½ tablespoon duck liver cubes
Seasoning Ingredients:
½ teaspoon five spice powder (can be found in most Asian Mart)
¼ teaspoon pepper
1 tablespoon oyster sauce
1 tablespoon light soya sauce
½ teaspoon sesame oil
1 pinch of salt
1 pinch of sugar
Method:
Preheat the oven to moderate 180°C / 350°F. Heat up water until boiling
in a large saucepan; blanch the duck for 2 minutes, remove and drain.
Soak glutinous rice for 4 hours, best result if soak over night. Heat
up 1 tablespoon oil in a frying pan over medium heat, sauté garlic till
fragrant, put in all stuffing ingredients into the pan and stir well
for another 1 minutes. Remove and set aside. Place the duck on a rack
in a baking dish with skin side up, tuck the duck wing underneath, bake
for 20 minutes. Remove from oven, drain oil with paper towel. Rub the
duck body with dark soy sauce. Stuff all fried ingredients into the
duck cavity and steam for 2 hours.
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