Name: Boneless Whole Duck with Meat and Chestnut Stuffing (紅燒釀鴨)
Yield: It is rich enough to serve 6 as a main course.
Cuisine: Chinese
Ingredients: ½ cup diced water chestnuts or bamboo shoots; 1⅓ cups duck stock; 1 tablespoon cornstarch; 1 large whole scallion, coarsely chopped; 2 whole star anise; 3 tablespoons oil; ½ cup diced cooked Smithfield ham or substitute; 1 pound boneless pork loin, cut into ¼-inch dice; 1 tablespoon light soy sauce; 1 duck, about 5 pounds, boned; 8 large dried black Chinese mushrooms, presoaked, then diced; 4 tablespoons dark soy sauce; 5 tablespoons dry sherry; 2 quarter -sized slices peeled ginger; 2 tablespoons oil; 1 cup simmered blanched dried chestnuts, coarsely chopped; 2 tablespoons sugar; 1 tablespoon dry sherry

Preparation info

It is rich enough to serve
6
as a main course.

Difficulty
Easy

Appears in

The Key to Chinese Cooking

By Irene Kuo

Published 1977

About

This is a superb dish—a stuffed duck that is red-cooked, making it saucy and succulent. It is rich enough to serve 6 as a main course. Spicy Cold Celery Cabbage or Spicy Minced Watercress would go well with it.

Ingredients

1 duck, about 5 pounds, boned
1 pound</

Asia
China
Main course

Method

Stuffing

Put the diced pork in a bowl, add the soy sauce, sherry, and cornstarch, and mix well. Heat a wok or large, heavy skillet over high heat until hot; add 3 tablespoons oil, swirl, and heat for 30 seconds. Scatter in the chopped scallion and stir a few times; then add the pork and st