Braised Lotus and Leek Duck |
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Prep Time: 35 Minutes Cook Time: 180 Minutes |
Ready In: 215 Minutes Servings: 4 |
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Ingredients:
1 (4 to 5 pound) duck, washed, cleaned and patted dry |
2 tablespoons salt |
1 teaspoon white pepper |
1/2 teaspoon szechwan peppercorns |
5 cups peanut oil |
4 ounces dried lotus seeds, soaked in warm water for 3 hours and drained |
8 dried black mushrooms, soaked in warm water for 1 hour, drained, de-stemmed and quartered |
2 leeks, white part julienned and washed very well |
1/4 pound bacon, 1/8-inch pieces |
6 slices peeled ginger |
1 quart chicken stock for steaming |
1 tablespoon oyster sauce |
1 tablespoon dark soy sauce |
1 tablespoon shaoxing |
1 tablespoon sugar |
1/2 tablespoon ginger julienned |
2 tablespoons butter |
Directions:
1. 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.
2. 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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