Braised Lotus and Leek Duck

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  • Level: Easy
  • Total: 3 hr 35 min
  • Prep: 35 min
  • Cook: 3 hr
  • Yield: 4 servings
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One 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


  1. 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.
  2. Plating: Nap the duck with the sauce and serve whole with a large serving spoon and fork. A knife will not be necessary.