Name: Filipino Fried Stuffed Duck
Yield: for 4 as a main course
Cuisine: Asia
Ingredients: ½ tsp freshly ground pepper; groundnut or sunflower oil, for deep-frying; 2 tbsp chopped parsley; 115 g/ 4 oz best Spanish cooked ham (or other good cooked ham), cut into 1 cm / ½in cubes; juice of 1 lemon; 1 duck, about 1.5–2 kg/ 3½–4 lb (boned as above, optional); 225 g/ 8 oz chestnut mushrooms, sliced; ½ tsp salt; 115 g/ 4 oz tenderloin of pork or belly of pork, minced; 1 egg, lightly beaten; 1 tsp salt; 2 red onions, roughly chopped; ½ tsp cayenne pepper; 60 g/ 2 oz fresh breadcrumbs; 3 tbsp groundnut oil or clarified butter

Preparation info

for
4
as a main course

Difficulty
Medium

Appears in

New Wave Asian

By Sri Owen

Published 2002

About

Spanish influence is seen here in the ingredients of the stuffing. The methods of cooking, on the other hand, are reminiscent of China: steaming the duck first to cook it through, then deep-frying it in a wok to crisp the skin. You can, in fact, do both in some modern ovens, which combine steam cooking and hot air (though I think not both at once). Here the duck has been boned. This is not traditional anywhere in Southeast Asia, where we enjoy picking every shred of meat from every bone, bu