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Eight Treasure Duck

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Ingredients
  

  • 1 Duck
  • 1 Tbsp dark soya sauce
  • 1 Tbsp sesame oil

Stuffing

  • 1 cup glutinous rice soaked for at least 2 hours
  • A handful of winter mushroom or shitake mushroom or any mushroom diced
  • 2 Chinese sausages or lup cheong
  • 1 slice bacon
  • 1-2 salted duck egg yolk
  • A handful of ginko nuts
  • A handful of lotus seeds
  • Chopped onions
  • Any kind of nuts dried goods that you might like

Seasoning for the stuffing

  • 1 Tbsp brandy or Chinese wine
  • 2 Tbsp fish sauce
  • 1 tsp chicken powder
  • 1/2 cup of water

Topping

  • 1 tsp corn flour mixed with 3 Tbsp room temperature water this is the corn flour mixture

Instructions
 

Fry the Duck

  • Clean the duck and then rub it with the dark soya sauce and sesame oil.
  • Leave it aside for about 1 hour.
  • Fry the duck in a deep pan, that can hold enough oil to immerse hal the duck in.
  • Turn over by using a towel holding the neck of the duck. Do not use a fork or tongs.
  • Fry till dark brown (the pictures here are too light)

Stuffing

  • Mix all the ingredients for the stuffing and fry it for 20 minutes, until the rice is almost cooked.
  • Split the duck open bigger to fill it with the stuffing.
  • Stuff the duck with the stuffing.
  • Put the extra stuffing into a bowl to steam as well.

Cooking

  • Place the duck into a big bowl and steam the duck and the extra stuffing at high heat for at least 50 minutes.
  • There will be a lot of gravy from the duck. Remove that, put it into a pan and add the corn flour mixture to bring to a boil.
  • Pour this over the duck.
  • Serve with the extra stuffing.