Save Recipe Print
Total:
3 hr 35 min
Prep:
35 min
Cook:
3 hr
Yield:
4 servings
Level:
Easy

Ingredients

Sauce:

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.

Get the Recipe

Chicken Ramen Noodle Casserole

This creamy casserole is low maintenance and packed with flavor.

IDEAS YOU'LL LOVE

Potato Leek Soup

Recipe courtesy of Robert Irvine

Leek Potato Soup

Recipe courtesy of Alton Brown

Roast Duck

Recipe courtesy of Ina Garten

Roasted Potato Leek Soup

Recipe courtesy of Ina Garten

Braised Short Ribs

Recipe courtesy of Anne Burrell

Braised Short Ribs

Recipe courtesy of Ree Drummond

Duck in Orange Sauce

Recipe courtesy of Audie Edwards

Braised Pork Shoulder

Recipe courtesy of Anne Burrell

Braised Lamb Shanks

Recipe courtesy of Anne Burrell

Browse Reviews By Keyword