Deep Fried Marinated Duck Stuffed With Glutinous Rice Food

WHOLE DUCK

Steps:

• For the Filling: After soaking rice overnight, drain out excess water. Steam, covered, over light heat until soft. Boil skinless chestnut in water until soft. In a large pan, saute shallots, ginger, Chinese sausage, and prosciutto, until shallots are soft and translucent. Add all remaining ingredients and spices. Mix well, making sure not to break the chestnuts. Stuff the duck. Sew back up tightly, wrap with string in 3 or 4 places.
• For the Marinade for the Duck: Mix all ingredients very well together.
• For the Duck: Pour boiling water over the entire duck. Remove and dry the duck. Rub the marinade into the skin and marinate 45 minutes turning frequently.
• To deep fry the duck, remove it from the marinade. Deep-fry in vegetable oil at 350 degrees F until golden brown.
• For the Wine and herb mixture, for steaming: Combine all ingredients in a large bowl.
• When duck is golden brown remove it from hot oil submerge it in the wine and herb mixture. Place the whole vessel, duck and wine into steamer. Then steam for 2 hours in a covered pan. Serve with winter melon.

TWICE-COOKED STICKY DUCK

Steps:

• The day before eating, tip all the ingredients for the duck into a pan and just cover with water. Bring to the boil, then turn down the heat, cover and simmer gently for 1 hr 30 mins until the duck is really tender (or a slow cooker for 4 hrs would be ideal). Remove the duck from the liquid, leave to cool, then chill in the fridge, uncovered. Chill the liquid separately too. Can be done up to 3 days ahead and kept in the fridge, covered, or frozen for up to 3 months.
• The next day, remove all the fat from the stock, pour 400ml into a pan and simmer down by a third, or until intensely flavoured. The remaining stock can be frozen and used another time to poach meat or poultry.
• Heat oven to 220C/200C fan/gas 7. For the glaze, mix 1 tbsp of the reduced stock with the honey and five-spice. Put the duck legs on a baking tray, skin-side up, and roast in the oven for 25-30 mins until they are hot and the skin is lacquered.
• Arrange some cucumber on a serving platter with the duck on the side, then scatter over the coriander. Add some sliced chilli to the simmered stock and serve on the side for spooning over the rice. Serve with our steamed pak choi.

STEAMED AND DEEP-FRIED CHICKEN STUFFED WITH GLUTINOUS RICE

Steps:

• 1. Separately soak glutinous rice and dried mushrooms. Blanch lotus seeds. 2. Bone chicken, keeping its skin and natural shape intact (see HOW-TO, _Chicken: To bone). 3. Dice smoked ham, Chinese sausage and soaked mushrooms. Mix well with salt, soaked rice and lotus seeds. 4. Stuff chicken with mixture and sew up securely or skewer. Place bird in a deep heatproof bowl. Heat enough stock to cover chicken and pour over. 5. Steam 2 hours (see HOW-TO, _Steaming). 6. Drain chicken, reserving liquid for stock. Transfer bird to a platter and, with a spatula, gently flatten it, taking care that chicken does not burst. Let cool then dust lightly with cornstarch. 7. Wash and dry original steaming bowl. Return chicken and steam 15 minutes more. Let cool briefly. 8. Heat oil. Gently lower in bird, using a wire basket or large long-handled Chinese strainer. Deep-fry, basting and turning, until golden. Drain on paper toweling, then transfer to a cutting board. 9. With a sharp knife, cut through chicken and stuffing in z-inch slices, then in 2-inch squares. Arrange on a platter garnish with lemon wedges and serve. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

DEEP-FRIED MARINATED DUCK STUFFED WITH GLUTINOUS RICE

Steps:

• 1. Bone duck, keeping its shape and skin intact (see HOW-TO, _Duck: To bone). Place in a bowl. 2. Mince scallion and ginger root. Mix well with soy sauce, sherry, honey and salt. Add to duck and let stand 1 hour, turning occasionally. 3. Drain duck, reserving marinade. Hang up to dry over a drip pan in a cool, airy place. 4. Meanwhile cook glutinous rice. Add reserved marinade and blend in stuff mixture into duck and sew up securely or skewer. 5. Heat oil until boiling. Using a wire basket or long-handled Chinese strainer, gently lower in duck and deep-fry, turning and basting, until crisp and golden. Drain on paper toweling. 6. Let cool slightly, then cut in 1/2-inch slices. Serve hot or cold with stuffing on the side.The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

DUCK TAREKO (CRISPY DEEP-FRIED DUCK MARINATED IN NEPALI SPICES)

Steps:

• In a small bowl, combine cumin, ginger, garlic, timur, nutmeg, half teaspoon of turmeric, salt and pepper; mix well.
• Clean duck; wipe dry.
• Rub duck inside and out with the spice mixture.
• Let rest to marinate for at least eight hours.
• Place marinated duck in a steamer and steam for at least one hour.
• Remove from steamer and let cool down.
• Combine a half teaspoon of turmeric, chili paste, molasses, honey and salt, and smother over the duck, inside and out.
• In a deep fryer heat oil to 360F.
• Dip the steamed duck in frying oil.
• Fry duck, turning periodically, until the duck skin is golden brown and crispy.
• Remove from oil and place on paper towel to absorb excess oil.
• To serve, cut crispy duck into bite-size pieces.
• Serve with rice pilaf, accompanied with mango chutney.

BRAISED DUCK WITH GLUTINOUS RICE

Steps:

• Steam duck for 30 minutes.
• Remove and cool.
• Mix rice with shrimps, salt, 1 Tbsp.
• of soy sauce, sesame oil, Chinese wine, pepper and scallions.
• Stuff duck with mixture and sew up cavity with thread.
• Place in casserole with water and simmer for 30 minutes or until tender.
• Remove and reserve liquid.
• In a clean wok add soy sauce, sugar, sherry and 4 Tbsp.
• of broth and simmer until thick.
• Add duck and glaze all over.
• Serve hot.