Combine salt and peppers. Rub the inside and outside with the salt mix. Fill a large wok with peanut oil and heat until hot (350 degrees). Place duck in wok and ladle hot oil on duck until completely golden brown, about 5 minutes total. Drain well. In a bowl, combine lotus, mushrooms, leeks, bacon and ginger. Stuff duck with mix and place on a tight fitting oval plate. Fill a wok with chicken stock and place a steaming rack inside that can accommodate the plate. Cover with lid and steam for 2 1/2 hours over medium heat. Remove plate. Turn the wok on high, add sauce ingredients and reduce stock, if necessary, to 1 cup. Whisk in the butter to finish the sauce and check for seasoning.
PLATING: Nap the duck with the sauce and serve whole with a large serving spoon and fork. A knife will not be necessary.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	7867.16 Kcal (32938 kJ)
Calories from fat	7800.86 Kcal
		% Daily Value*
Total Fat	866.76g	1333%
Cholesterol	608.16mg	203%
Sodium	4407.05mg	184%
Potassium	811.81mg	17%
Total Carbs	38.06g	13%
Sugars	8.72g	35%
Dietary Fiber	1.15g	5%
Protein	16.8g	34%
Vitamin C	5.6mg	9%
Vitamin A	0.1mg	3%
Iron	2.2mg	12%
Calcium	90.5mg	9%

Amount Per 100 g
Calories	645.16 Kcal (2701 kJ)
Calories from fat	639.72 Kcal
		% Daily Value*
Total Fat	71.08g	1333%
Cholesterol	49.87mg	203%
Sodium	361.41mg	184%
Potassium	66.57mg	17%
Total Carbs	3.12g	13%
Sugars	0.72g	35%
Dietary Fiber	0.09g	5%
Protein	1.38g	34%
Vitamin C	0.5mg	9%
Iron	0.2mg	12%
Calcium	7.4mg	9%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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