Duck Stuffed with Glutinous Rice

Name: Duck Stuffed with Glutinous Rice
Yield: Serves 6–8
Cuisine: China
Ingredients: 6 dried black Chinese mushrooms; 2 spring onions/scallions, shredded, plus extra to garnish; 6 garlic cloves, peeled and left whole; 75 g/3 oz/½ cup raw glutinous rice; 6 Chinese sweet red dates or Medjool dates, pitted and chopped; 30 ml/2 tbsp sesame oil; 2 litres/3½ pints/8 cups water; 150 ml/¼ pint/⅔ cup oil; 60 ml/4 tbsp dark soy sauce; 1 oven-ready duck, about 2.5 kg/5½ lb; 45 ml/3 tbsp oyster sauce; 2.5 ml/½ tsp ground black pepper; 20 canned ginkgo nuts, drained

Preparation info

Serves
6–8

Difficulty
Medium

Appears in

China

By Terry Tan

Published 2020

About

If you have a helpful butcher, ask him to debone the duck for you. Otherwise, stuff it on the bone. This version has similarities with the classic Shanghai recipe Eight Treasure Duck but has been tweaked to suit Cantonese tastes. Start preparations the day before serving.

Ingredients

75 g/3 oz/½ cup raw glutinous rice
6

Asia
China
Cantonese
Guangzhou
Main course

Method

Rinse the glutinous rice in several changes of cold water, then leave it to soak overnight in a bowl of fresh cold water. Next day, drain the rice and spread it evenly in a steamer lined with muslin or cheesecloth. Cover and steam over simmering water for 25 minutes or until tender and fluffy.
Meanwhile, soak the Chinese mushrooms in boiling water for 20–30 min