Most of the preparation for this dish can be done in advance. All you must do at the last minute is brown the duck, either by frying it in hot oil (as described below) or by placing it on the top shelf of a very hot (500-degree) oven for 10 minutes. Choose stuffing ingredients that contrast in texture and flavor. The one used here—Eight-Jewel Duck—takes its name from the eight main ingredients in the stuffing: fresh water chestnuts, Smithfield ham, gingko nuts, black mushrooms, duck-liver sausages, chestnuts, bamboo shoots, and glutinous rice. Other stuffings, one of your own creation or the stuffing for Beggar’s Chicken or Whole Stuffed Chicken Skin, are just as delicious.
© 1981 Ken Hom. All rights reserved.