Steamed Duck with Gluti­nous Rice

Wine & Dine Cookbook - - ASIAN KITCHEN -

Serves 6 to 8 DIF­FI­CULT

A large stuffed bird al­ways sig­ni­fies a special oc­ca­sion, says chef Oon. She loves this dish as it re­minds her of the 10-course feasts she en­joyed dur­ing her child­hood days in the 1950’s.

1 large fat duck around 2kg, cleaned 2L 150ml veg­etable oil

2 tbsp dark soy sauce

1 tsp salt

½ tsp five spice pow­der

3 slices old ginger

4 bunches spring onions

3 star anise

For the stuff­ing

100g gluti­nous rice, soaked overnight 8 whole dried mush­rooms, soaked,

drained and quar­tered

180g dried chest­nuts, soaked in hot

wa­ter 2 to 3 hrs

150g Can­tonese roast pork (siew yoke),

sliced

10 shal­lots, peeled and halved

3 tbsp veg­etable oil

2 tbsp oys­ter sauce

⅛ tsp salt

2 tsp sugar

¾ tsp five spice pow­der

⅛ tsp ground white pep­per

For the sauce

50g car­rots, peeled and sliced

100g broc­coli, cut into flo­rets

8 fresh baby corn, halved di­ag­o­nally Gravy from the steamed duck,

oil re­moved

1 tsp sugar

¼ tsp salt, or to taste

1½ tbsp oys­ter sauce

100ml chicken stock or wa­ter

3 tbsp corn­flour mixed with 3 tbsp wa­ter

1. Make the stuff­ing. Place a wok over high heat. When it starts to smoke, add 3 tbsp oil. Heat the oil for about 1 min, then sauté shal­lots un­til light golden. Add mush­rooms and stir-fry for an­other 3 mins. Add chest­nuts and roast pork, stir-fry un­til fra­grant. Add rice and stir-fry for about 5 mins till translu­cent and half-cooked. Stir in the re­main­ing stuff­ing in­gre­di­ents, heat through and set aside. (The stuff­ing can be made a day in ad­vance and stored in the fridge. Be­fore us­ing, leave it at room tem­per­a­ture for 1 to 2 hrs.)

2. Pre­pare the duck. Chop off 5-cm of the but­tocks to re­move the 2 bul­let­shaped glands which are the source of the un­pleas­ant gamey duck smell. (Do not touch them or your hands will smell.) Wash and pat dry.

3. Stuff the cav­ity full with the filling and use a skewer to seal the open­ing. Rub dark soy sauce all over the duck, leave aside for 5 mins, then rub salt over the duck. Re­tain any ex­cess dark soy sauce.

4. Place a clean wok over high heat and put a small low round wire rack (like a steamer rack) at the bot­tom of the wok. (This will sup­port the duck so that its skin would not come into con­tact with the bot­tom of the wok and cause un­even brown­ing.) Add the veg­etable oil. When it starts to smoke, stick a meat hook into the neck of the duck. Hold­ing on to the hook, lower the duck into the oil with breast side down. Deep-fry for about 3 to 5 mins till golden brown. As the duck will not be fully sub­merged in the oil, la­dle hot oil over the ex­posed parts of the duck to cook it, while still hold­ing on to the hook.

5. Gently turn the duck over af­ter 3 to 4 mins and deep-fry a fur­ther 5 mins till golden brown. Re­move the duck and drain on a large sieve or strainer.

6. When cool enough to han­dle, rub the five-spice pow­der all over the duck. Place the spring onions and ginger in a deep metal dish large enough to hold the duck. Place duck on top and pour over with any re­main­ing dark soy sauce from Step 3. Top with star anise. Steam for 4 hrs over medium high heat.

7. Make the sauce. Drain the duck and set aside the liq­uid left over from the steam­ing. Blanch the veg­eta­bles un­til al dente. Drain and set aside. Heat a wok, add in the liq­uid from steam­ing, sugar, salt, oys­ter sauce, chicken stock or wa­ter, and the corn­flour mix­ture. Bring to a boil for about 2 to 3 mins till the sauce thick­ens. Add in the veg­eta­bles, boil un­til cooked, then turn off the heat.

8. To serve, place the duck on a serv­ing plat­ter, ar­range the veg­eta­bles around the duck and pour the sauce over. (Apart from the steam­ing liq­uid, you can make the rest of the sauce a day in ad­vance and store it in the fridge.)

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