Duck Stuffed with Glutinous Rice

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

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