Try this Deep-Fried Steamed Eight Precious Duck recipe, or contribute your own.
Suggest a better description1. Separately soak glutinous rice, dried oysters, dried scallops and shrimp. 2. Wipe duck inside and out with a damp cloth. Dry well with paper toweling or hang up to dry in a cool, airy place 1 to 2 hours; then rub with soy sauce. 3. Dice fresh mushrooms. Mince smoked ham, Chinese sausage, crabmeat and water chestnuts; also soaked oysters, scallops and shrimp. Mix well with soaked glutinous rice, sherry, salt, sugar and garlic powder. 4. Heat oil to boiling. Using a wire basket or long-handled Chinese strainer, gently lower in duck and deep-fry, turning and basting, until golden. Drain. Rinse in a pan of cold water and drain again. 5. Stuff duck with glutinous rice mixture. Sew up securely or skewer. Transfer bird to a large heatproof bowl and pour stock over. Steam by the bowl-in-a-pot method until tender (about 1-1/2 hours). See "HOW-TO SECTION". 6. Parboil green peas. Cut lettuce in strips and arrange on a serving platter. 7. Let duck cool slightly; then chop, bones and all, in 2-inch sections; or carve Western-style. Arrange on lettuce bed and garnish with green peas. VARIATIONS: 1. For the green peas, substitute Chinese parsley. 2. For the sugar, substitute honey. 3. For the stuffing, substitute the following mixture: 1/2 cup glutinous rice (soaked); 2 tablespoons barley (soaked); 6 dried apricots; 12 chestnuts, blanched and shelled; 12 ginkgo nuts, shelled; 1/4 cup canned lotus seeds; 1 tablespoon dried dragons eye (soaked); 1/2 cup water chestnuts, diced; 1 scallion stalk, minced; 2 tablespoons sherry; 1 teaspoon sugar; and 1 teaspoon salt. From
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Serving Size: 1 Serving (460g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 245 | ||
Calories from Fat: 67 (27%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7.5g | 10 % | |
Saturated Fat 2.3g | 12 % | |
Monounsaturated Fat 3g | ||
Polyunsanturated Fat 1.3g | ||
Cholesterol 47.4mg | 15 % | |
Sodium 1287mg | 44 % | |
Potassium 556.7mg | 15 % | |
Total Carbohydrate 29g | 9 % | |
Dietary Fiber 3.2g | 13 % | |
Sugars, other 25.8g | ||
Protein 15g | 21 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 245
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