Red Simmered Duck With Glutinous Rice Food

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.

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.

RED-SIMMERED DUCK WITH GLUTINOUS RICE

Steps:

• 1. Soak glutinous rice. 2. Wipe duck with a damp cloth. Place in a heavy pan with cold water to cover. Bring to a boil then cook, covered, 20 minutes over medium heat. Drain, discarding liquid. 3. Stuff duck cavity with soaked rice and sew up securely or skewer. Return duck to pan. 4. Add fresh water to cover and bring to a boil then simmer, covered, 45 minutes. Drain. (Reserve liquid for stock.) 5. Add soy sauce and sherry and simmer, covered, until tender (about 45 minutes more), turning bird frequently for even coloring. 6. Season with salt and pepper. Mince scallions and sprinkle over as a garnish. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.