Braised Lotus and Leek Duck
- 1 (4 to 5 pound) duck, washed, cleaned and patted dry
- 2 tablespoons salt
- 1 teaspoon white pepper
- 1/2 teaspoon szechwan peppercorns
- 5 cups peanut oil
- 4 ounces dried lotus seeds, soaked in warm water for 3 hours and drained
- 8 dried black mushrooms, soaked in warm water for 1 hour, drained, de-stemmed and quartered
- 2 leeks, white part julienned and washed very well
- 1/4 pound bacon, 1/8-inch pieces
- 6 slices peeled ginger
- 1 quart chicken stock for steaming
- 1 tablespoon oyster sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon shaoxing
- 1 tablespoon sugar
- 1/2 tablespoon ginger julienned
- 2 tablespoons 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.
PLATING: Nap the duck with the sauce and serve whole with a large serving spoon and fork. A knife will not be necessary.
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