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Prep Time: 20 Minutes Cook Time: 300 Minutes |
Ready In: 320 Minutes Servings: 6 |
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This is from the Diana Liu cookbook. This is one I haven't tried yet. If anyone tries this let me know how it turns out. Looks like a bit of work to me. Ingredients:
1 duck, 4 lbs |
1/2 cup soy sauce |
6 (1 inch) squares dried tangerine peel |
1/4 cup sherry wine |
1/2 cup oil |
3 tablespoons sugar |
1/2 cup water |
8 red dates, washed |
2 cups cooked sweet rice, prepared in chinese style (see basic plain rice) |
1/2 cup shelled raw peanuts (boiled 30 minutes, skinned) |
1/4 cup lotus seeds (boiled 30 minutes, skinned) |
3 dried mushrooms, prepared and diced |
1/4 cup bamboo shoot, diced |
2 teaspoons salt |
Directions:
1. Mix stuffing well; stuff duck; sew both cavities.
2. Heat 1/2 cup oil in a large roasting pan until hot.
3. Brown both sides of duck in pan.
4. Add soy sauce, sugar, sherry, water, red dates and tangerine peels; bring to boil.
5. Cover and simmer 4 hours.
6. Baste duck every 30 minutes during simmering.
7. Transfer duck to a large platter.
8. Arrange red dates and tangerine peels on duck before serving.
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