Stuffed Duck with Eight Treasures Glutinous Rice Recipe

Number of serving: 4

Preparing time: 10 minutes (+4 hours rice soaking time)

Cooking time: 2 hours 30 minutes

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

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.

More Low Fat Recipes