Don Jun Arp

Steamed Duck


  • 1 young duck, weighing about 4 lbs.
  • 1 oz. of mushrooms cut in small dice
  • 3 ozs. of Bahk Gor (white nuts)
  • 1 oz. of barley, a few drops of wine
  • 1 oz. of bamboo shoots, cut in small dice
  • 1 oz. Bahk Harp (Chinese herbs)
  • 1 oz. of lotus nuts, a few drops of ginger root juice.


Soak the lotus nuts and the white nuts in cold water for 2 hours, and the barley and Chinese herbs in cold water for 1 hour. Boil the lotus nuts and the white nuts for 2½ hours, then add the barley, the Chinese herbs, the bamboo shoots and the mushrooms, and boil for another ½ an hour. Clean the duck and bone it, being careful not to tear the skin. Stuff the duck with the mixed ingredients, moistened with the ginger root juice, 3 tablespoons of stock and the Chinese wine. Sew up the neck of the duck and steam for 2½ hours in a double saucepan.