Braised Lotus and Leek Duck

Total Time:
3 hr 35 min
Prep:
35 min
Cook:
3 hr

Yield:
4 servings
Level:
Easy

CATEGORIES
Ingredients
  • 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
  • SAUCE:
  • 1 tablespoon oyster sauce
  • 1 tablespoon dark soy sauce
  • 1 tablespoon shaoxing
  • 1 tablespoon sugar
  • 1/2 tablespoon ginger julienned
  • 2 tablespoons butter
Directions

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.

YOU MIGHT ALSO LIKE
Loading review filters...
BROWSE REVIEWS BY KEYWORD
    Flag as inappropriate

    Thank you! your flag was submitted.

    Not what you're looking for? Try:

    Braised Duck with Prunes and Armagnac

    Recipe courtesy of Emeril Lagasse