Free Recipe Deep-Fried Steamed Eight Precious Duck

Recipe Type: P Recipes

Recipe Preparation: boil

Cooking Ingredients for Deep-Fried Steamed Eight Precious Duck Recipe

1/2 c Glutinous rice
3 Dried oysters
4 Dried scallops
2 tb Dried shrimp
1 Duck; 4 to 5 pounds
2 ts Soy sauce
1/2 c Fresh mushrooms
1/4 c Smoked ham
1 Chinese sausage
1/2 c Crabmeat
1/4 c Water chestnuts
1 tb Sherry
1 ts Salt
1 ts Sugar
1/2 ts Garlic powder
Oil for deep-frying
1 c Stock
1/2 c Green peas
1 Head lettuce

Deep-Fried Steamed Eight Precious Duck Preparation

1. Separately soak glutinous rice, dried oysters, dried scallops and shrimp. 2. Wipe duck inside and out with a damp cloth. Dry well with paper toweling or hang up to dry in a cool, airy place 1 to 2 hours; then rub with soy sauce. 3. Dice fresh mushrooms. Mince smoked ham, Chinese sausage, crabmeat and water chestnuts; also soaked oysters, scallops and shrimp. Mix well with soaked glutinous rice, sherry, salt, sugar and garlic powder. 4. Heat oil to boiling. Using a wire basket or long-handled Chinese strainer, gently lower in duck and deep-fry, turning and basting, until golden. Drain. Rinse in a pan of cold water and drain again. 5. Stuff duck with glutinous rice mixture. Sew up securely or skewer. Transfer bird to a large heatproof bowl and pour stock over. Steam by the bowl-in-a-pot method until tender (about 1-1/2 hours). See HOW-TO SECTION . 6. Parboil green peas. Cut lettuce in strips and arrange on a serving platter. 7. Let duck cool slightly; then chop, bones and all, in 2-inch sections; or carve Western-style. Arrange on lettuce bed and garnish with green peas. VARIATIONS: 1. For the green peas, substitute Chinese parsley. 2. For the sugar, substitute honey. 3. For the stuffing, substitute the following mixture: 1/2 cup glutinous rice (soaked); 2 tablespoons barley (soaked); 6 dried apricots; 12 chestnuts, blanched and shelled; 12 ginkgo nuts, shelled; 1/4 cup canned lotus seeds; 1 tablespoon dried dragon”s eye (soaked); 1/2 cup water chestnuts, diced; 1 scallion stalk, minced; 2 tablespoons sherry; 1 teaspoon sugar; and 1 teaspoon salt. From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4.

Cooking Temperature:

Recipe Serves: 6

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