Filipino Fried Stuffed Duck

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