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Braised Lotus and Leek Duck
4 lb Duck - (to 5 lbs); washed, cleaned, and patted dry
2 tb Salt
1 ts Freshly-ground white pepper
1/2 ts Szechwan peppercorns
5 c Peanut oil
4 oz Dried lotus seeds; soaked in warm water for 3 hours; and drained
8 Dried black mushrooms; soaked in warm water
For 1 hour; drained, stemmed, quartered
2 Leeks; white part only, julienned, and washed very well
1/4 lb Bacon; cut 1/8" pieces
6 sl Ginger; peeled
1 qt Chicken stock; for steaming
1 tb Oyster sauce
1 tb Dark soy sauce
1 tb Shaoxing
1 tb Sugar
1/2 tb Julienned ginger
2 tb Butter
Combine salt and peppers. Rub the inside and outside with the salt mix. Fill a large wok with peanut oil and heat until hot (350 degrees). Place duck in wok and ladle hot oil on duck until completely golden brown, about 5 minutes total. Drain well.
In a bowl, combine lotus, mushrooms, leeks, bacon and ginger. Stuff duck with mix and place on a tight fitting oval plate. Fill a wok with chicken stock and place a steaming rack inside that can accommodate the plate. Cover with lid and steam for 2 1/2 hours over medium heat. Remove plate.
Turn the wok on high, add sauce ingredients and reduce stock, if necessary, to 1 cup. Whisk in the butter to finish the sauce and check for seasoning.
For Plating: Nap the duck with the sauce and serve whole with a large serving spoon and fork. A knife will not be necessary.
This recipe yields 4 servings.
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