Try this Eight Precious Duck recipe, or contribute your own.
Suggest a better description1. Separately soak glutinous rice and dried mushrooms. Blanch and shell chestnuts, ginkgo nuts and lotus seeds. 2. Bring water to a boil. Add soaked rice and simmer, covered, 5 minutes, then drain. Rinse under cold running water and drain again. 3. Dice pork, ham and bamboo shoots; shell and dice shrimp; dice chestnuts and mushrooms. Combine in a bowl with cooked rice. Add sov sauce, sherry, ginkgo nuts and lotus seeds. 4. Wipe duck inside and out with a damp cloth; then stuff rice mixture into cavity, and sew up securely or skewer. Truss bird (see "HOW-TO SECTION"). Place duck in a heavy pan. 5. Cut scallion stalk in 1-inch sections; slice ginger root. Add to pan along with stock, salt, remaining soy sauce and sherry. 6. Bring to a boil, then simmer, covered, 1 hour, turning duck several times for even cooking and coloring. Add sugar and simmer 1 hour more. 7. Scoop out rice stuffing and arrange on a serving dish. Chop duck, bones and all, in 1- to 2-inch sections, or carve Western-style. Arrange over stuffing and serve. NOTE: This dish, sometimes called Eight Jewel Duck, can also be eaten cold. It will keep about a week in the refrigerator. VARIATION: For the glutinous rice, substitute pearl barley. Bring to a boil in 2 cups cold water, then cook, covered, until soft (about 20 minutes). Drain, rinse in cold water and drain again. From
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Serving Size: 1 Serving (205g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 186 | ||
Calories from Fat: 81 (44%) | ||
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Amt Per Serving | % DV | |
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Total Fat 9g | 12 % | |
Saturated Fat 3.3g | 16 % | |
Monounsaturated Fat 4.3g | ||
Polyunsanturated Fat 1g | ||
Cholesterol 16.1mg | 5 % | |
Sodium 653.3mg | 23 % | |
Potassium 134.6mg | 4 % | |
Total Carbohydrate 21.2g | 6 % | |
Dietary Fiber 1.2g | 5 % | |
Sugars, other 20g | ||
Protein 4g | 6 % | |
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: 186
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