Roast Duck with Glutinous Rice Stuffing

Name: Roast Duck with Glutinous Rice Stuffing
Yield: Serves 4
Ingredients: salt; freshly ground black pepper; 6 fl oz / 170 ml stock or water; 6 fl oz / 170 ml stock or water; 2 in / 5 cm. piece of tangerine peel, finely chopped; 2 cloves; ¼ tsp five-spice powder or ground aniseed; ¼ tsp five-spice powder or ground aniseed; 1 tbsp rice vinegar or sherry vinegar; 1 celery stalk, trimmed and sliced; 2 tbsp clear honey; 1 tbsp rice vinegar or sherry vinegar; ¼ pt / 140 ml wine or dry sherry; 3 tbsp soy sauce; Barbary duck; ¼ pt / 140 ml wine or dry sherry; duck heart, gizzard and liver, chopped; duck heart, gizzard and liver, chopped; 3 oz / 85 g short grain rice; duck heart, gizzard and liver, chopped; ½ oz / 15 g fresh root ginger, peeled and chopped; 3 oz / 85 g belly pork; 1 garlic clove, peeled and chopped; 1 shallot, peeled and chopped

Preparation info

Serves
4

Difficulty
Complex

Appears in

The Times Cookbook

By Frances Bissell

Published 1995

About

You should start preparation the day before.

Ingredients

6 lb / 2.70 kg Lincolnshire or
Barbary duck

Main course

Method

Remove any loose fat from the duck cavity. (If you like this kind of thing, and I do, duck fat is excellent for cooking. Prepare it by melting it very gently in a frying pan and pour it into a container which you can refrigerate once the fat has cooled.) Prick the duck all over with a larding needle or sharp pointed knife. Put all the marinade ingredients in a saucepan and simmer gently for 10