Stuffed Duck
A fantastic recipe for a special occasion.

Ingredients:

• 1 whole duck (about 1.8 kg)
• 1slices ham
• 3 or 4 dried mushrooms
• duck liver and gizzard
• cooking oil for deep frying
• 11/2 bowl bowls
• 40 gram lotus seeds
• 10 gram conpoy(dried scallop)
• 80 gram pork
• 80 gram glutinous rice
• a pinch of salt
• a pinch of cornflour
• 2 tblsp. lard
• 1 tblsp. soy sause(for duck skin)
• 600 gram choy sum(or lettuce)
• For Filling 1/4 tsp. salt
• 1 tblsp. soy sause
• 1/4 sesame oil
• 1/4 sugar
• 1/2 tblsp. rice wine
• 1/4 tsp. monosodium glutamate(MSG)-optional
• For Soup 1/2 tblsp. rice wine
• 2 tsp. black soy sause

Non Halal

	Category: Main Course

Preparation:

1. Soak lotus seeds in water for 20 minutes. Boil in Chinese wok for 20 minutes. Peel skin and discard the pip (in the centre of each seed).
2. Soak conpoy till soft. Dice. Also, dice the ham.
3. Wash glutinous rice and soak for 2 hours.
4. Wash pork, duck liver and gizzard. Dice them separately. Add 1 tablespoon cornflour and place in boiling water for a few seconds. Rinse and put aside for later use.
5. Heat Chinese wok and pour in 1 tablespoon lard. Add lotus seeds, mushrooms, conpoy, pork, duck liver, gizzard, ham, glutinous rice, 1/2 tablespoon wine, 1/4 teaspoon salt, 1 taplespoon soy sauce, 1/4 teaspoon each of sesame oil and sugar and 1/4 teaspoon MSG. Cover wok and simmer for 5 minutes. Put aside the filling for later use.
6. Clean duck. Cut a little hole on the neck skin. Debone the duck. Then fill the duck's belly with the prepared filling and sew the belly together with thread. Rub the whole duck with 1 tablespoon soy sauce. Put aside.
7. Heat Chinese wok and fill half with oil (sufficient oil to deep fry the duck). Bring the oil to the boil and deep fry duck until golden brown.