Steamed Duck Pudding

Name: Steamed Duck Pudding (Nuo mi fung ya ku’ai)
Cuisine: Chinese
Ingredients: ½ teaspoon salt; A few cilantro leaves; ½ teaspoon sugar; 1 teaspoon salt; 1 diced duck gizzard (¼” cube); 5 tablespoons oil; ½ tablespoons wine; 1 tablespoons soy sauce; 2 tablespoons diced black mushrooms (¼” cube) or button mushrooms; 2 tablespoons diced black mushrooms (¼” cube) or button mushrooms; 2 tablespoons dry shrimp (soaked and diced); ⅓ cups soaked lotus seeds (optional); ½ duck (about 2-½ pounds); 4 cups cooked glutinous rice; 3 tablespoons diced ham (¼” cube); 2 tablespoons soy sauce; 1 teaspoon wine; ¼ teaspoon black pepper

Nuo mi fung ya ku’ai

Preparation info

Difficulty
Easy

Appears in

Pei-Mei’s Chinese Cookbook

By Fu Pei-Mei

Published 1969

About

Ingredients

½ duck (about 2-½ pounds)
4 cups cooked glutinous rice

Asia
Taiwan
Dessert

Method

Put the duck in a bowl. Steam it over high heat about one hour. Remove the duck from the bowl and let it cool. Put the duck on a chopping board and remove all the bones carefully from the meat with a cleaver and fingers. Cut the boneless duck into 1” wide by 2” long pieces (with skin). Put the duck attractively in the bottom of a large bowl (skin side down).
In