Poultry Recipes - Eight Jewel Duck

Ingredients

• 4 1/2 lb (2kg) boned duck

• salt

• 1 cup (250ml) uncooked rice

• 1 tbsp (15ml) vegetable oil

• 1/2 tsp (2.5ml) chopped garlic

• 1/4 lb (110g) ground pork

• 4 Chinese mushrooms, soaked in warm water 20 minutes

• 2 oz (60g) bamboo shoots

• 6 water chestnuts

• 4 uncooked or 10 dried shrimp, soaked and diced

• 2 thin slices ham, diced

• 1/4 cup (60ml) toasted almonds, chopped

• 1 tbsp (15ml) soy sauce

• 1 tbsp (15ml) dry sherry

• 1 green onion

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Method:

1. Lightly salt duck inside and out. Cook rice using Chinese Rice recipe. Cut all vegetables into small dice.

2. Heat a wok. Add oil, ginger, garlic and pork. Stir-fry until hot. Add soy sauce, sherry and green onion. Fold in rice. allow mixture to cool.

3. Pack mixture into cavity of duck. Secure openings with poultry skewers/ Reshape duck and brush lightly with oil. Place a sheet of foil on top of a cake rack over a baking dish containing 1 1/4 inches (3cm) cold water.

4. Arrange duck breast side up on foil. Roast at 400F (200C) for 30 minutes. Reduce heat to 350F (180C) and cook 1-1 1/2 hours until duck is golden and tender. Turn duck occasionally for even browning.

5. Remove skewers and carve. Serve hot or cold.