Preparation:

Heat a tablespoon of the oil and fry the raw pork in it for a minute, moving the pieces about in the pan. Add a very tiny pinch each of salt, sugar and Ve-Tsin and 1/2 teaspoon soy sauce. Continue to cook for 3 minutes, tossing the pieces. Transfer them to a plate.

Wipe out the pan.

Add another tablespoon of oil and cook the water chestnuts and spring onions in it for a minute. Add the ordinary chestnuts, sherry, stock and lotus nuts and toss the mixture over a good heat.

Again add a pinch each of the three seasonings, then add the roast pork, bamboo shoots and awabi and continue to cook for 1/2 minute. Add the sesame oil and, if necessary, further seasonings and soy sauce. Do not overdo them.

This stuffing must be moist, so, if the moisture has evaporated, add a little hot water. (Further stock might make the stuffing too salty.) Sew up the small opening at the vent, then lay the duck on the table and place the filling in it.

Pack it loosely because some of the ingredients will go on swelling and this could cause the skin to break. Tie the neck end securely, turning the end over and tying it again. Have a pan large enough to hold the duck in a flat position. Pour enough peanut oil into it to come one-third up the duck.

Heat it to 350° F to 360° F. Place the duck in a frying-basket or on a long-handled skimmer and lower it into the hot oil. Baste the breast for 3 minutes with a large spoon. Remove and leave to become cold.

This 'firming' process is to prevent the skin bursting. Return the duck to the hot oil and baste it until the breast is a warm golden brown. Transfer it to a steamer with boiling water coming 1/2 inches up it, cover tightly and steam for 2 hours. Remove the duck, let it settle for a few minutes, then remove the string and serve as below. Meanwhile prepare the garnish.

Have ready the Chinese mushrooms and boil for 6 minutes in chicken stock. Drain them well. Cut thinly sliced carrots into fancy shapes or nick the edges all round with a knife. Cook them in oil without browning them.

Place the duck on a heated serving dish and garnish it with the mushrooms, carrots, heart leaves of lettuce, mustard and cress or watercress or other salad vegetable available. Servings: 6 to 8
Source:
Submitted by: Recipe Group Member
Date:

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