Crispy Duck with Eight Jewel Stuffing

Name: Crispy Duck with Eight Jewel Stuffing (Ts’ui p’i pa pao ya)
Cuisine: Chinese
Ingredients: 1 duck gizzard (diced); 1 tablespoon chopped scallion; 1 tablespoon green peas (cooked); 1 tablespoon chopped dry shrimp (soaked); ½ teaspoon salt; 1 tablespoon wine; 2 tablespoons soy sauce (light); 2 tablespoons soy sauce (light); 1 whole duck (about 4-½ pounds); 3 cups glutinous rice (cooked); 20 lotus seeds (soaked); 2 tablespoons diced bamboo shoot; 3 black mushrooms; ¼ cups diced ham; 3 tablespoons flour; 2 tablespoons soy sauce (dark); 2 tablespoons soy sauce (dark); ¼ teaspoon black pepper; 8 cups oil; 1 tablespoons sesame oil; 2 tablespoons oil; 2 tablespoons chopped scallion

Ts’ui p’i pa pao ya

Preparation info

Difficulty
Easy

Appears in

Pei-Mei’s Chinese Cookbook

By Fu Pei-Mei

Published 1969

About

Ingredients

1 whole duck (about 4-½ pounds)
3 cups glutinous rice (cooked)

Asia
Taiwan
Dinner

Method

Use kitchen scissors or a sharp knife to cut the membranes around the duck’s neck. Then stretch and remove all the bones from the duck and keep the duck in its original shape.
Soften the black mushrooms in warm water for 15 minutes and then dice them. D ice the gizzard, too. Heat 2 tablespoons of oil in a frying pan. Stir fry the scallion for few seconds. Then