Ø 2 kg boned duck
Ø 1 cup uncooked rice (200 g)
Ø 1 tblsp vegetable oil
Ø ½ tsp chopped fresh ginger root
Ø ½ tsp chopped garlic
Ø 125 g pork, minced
Ø 4 Chinese mushrooms, soaked in warm water 20 minutes
Ø 60 g bamboo shoots
Ø 6 water chestnuts
Ø 4 uncooked or 10 dried prawns, soaked and diced
Ø 2 thin sliced ham, diced
Ø ¼ cup toasted almonds, chopped (40 g)
Ø 1 tblsp soy sauce
Ø 1 tblsp dry sherry
Ø 1 shallot
Lightly salt duck inside and out. Cut all vegetables in to small dice. Cook rice using Chinese Rice recipe.
Heat a wok. Add oil, ginger, garlic and pork. Fry for 4 minutes. Add mushrooms, bamboo shoots, chestnuts, prawns, ham and almonds, fry. Add soy sauce, sherry and shallot. Fold in rice Allow mixture to cool.
Secure neck opening with a poultry skewer. Pack mixture in to cavity of duck. Fasten with poultry skewer. Reshape duck and brush lightly with oil. Place a sheet of foil on top of a cake rack over a baking dish containing 3 cm cold water.
Arrange duck, breast side up on foil. Roast at 200oC (400oF) for 30 minutes. Reduce flame to 175oC (340oF) and cook for 1-1 ½ hours until duck is golden and tender. Turn duck occasionally for even browning.
Remove skewers and carve. Serve hot or cold. Serve 8.
