Steamed Duck with Glutinous Rice
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),
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,
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.)