Eight Precious Duck Recipes

EIGHT PRECIOUS DUCK

Eight Precious Duck image

Number Of Ingredients 20

Ingredients

1/2 cup glutinous rice
4 or 5 black, dried mushrooms
1/4 cup water chestnut
1/4 cup ginko nuts
1/4 cup lotus seeds
3 to 4 cups water
1/2 cup lean pork
2 tablespoons smoked ham
1/4 cup bamboo shoots
6 raw shrimp
2 tablespoons soy sauce
1 tablespoon sherry
1 duck (6 to 7 pounds)
1 stalk scallion
2 or 3 slices fresh ginger root
3 cups Stock, Chicken or favorite stock
1 teaspoon salt
4 tablespoons soy sauce
2 tablespoons sherry
1 tablespoon sugar

Steps:

1. Separately soak glutinous rice and dried mushrooms. Blanch and shell chestnuts, ginkgo nuts and lotus seeds. 2. Bring water to a boil. Add soaked rice and simmer, covered, 5 minutes, then drain. Rinse under cold running water and drain again. 3. Dice pork, ham and bamboo shoots shell and dice shrimp dice chestnuts and mushrooms. Combine in a bowl with cooked rice. Add soy sauce, sherry, ginkgo nuts and lotus seeds. 4. Wipe duck inside and out with a damp cloth then stuff rice mixture into cavity, and sew up securely or skewer. Truss bird (see Seasonings and Sauces, _Poultry: To truss). Place duck in a heavy pan. 5. Cut scallion stalk in 1-inch sections slice ginger root. Add to pan along with stock, salt, remaining soy sauce and sherry. 6. Bring to a boil, then simmer, covered, 1 hour, turning duck several times for even cooking and coloring. Add sugar and simmer 1 hour more. 7. Scoop out rice stuffing and arrange on a serving dish. Chop duck, bones and all, in 1- to 2-inch sections, or carve Western-style. Arrange over stuffing and serve. NOTE: This dish, sometimes called Eight Jewel Duck, can also be eaten cold. It will keep about a week in the refrigerator. VARIATION: * For the glutinous rice, substitute pearl barley. Bring to a boil in 2 cups cold water, then cook, covered, until soft (about 20 minutes). Drain, rinse in cold water and drain again. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

Nutrition Facts : Nutritional Facts Serves

EIGHT PRECIOUS DUCK

Eight Precious Duck image

Number Of Ingredients 20

Ingredients

1/2 cup glutinous rice
4 or 5 black, dried mushrooms
1/4 cup water chestnut
1/4 cup ginko nuts
1/4 cup lotus seeds
3 to 4 cups water
1/2 cup lean pork
2 tablespoons smoked ham
1/4 cup bamboo shoots
6 raw shrimp
2 tablespoons soy sauce
1 tablespoon sherry
1 duck (6 to 7 pounds)
1 stalk scallion
2 or 3 slices fresh ginger root
3 cups Stock, Chicken or favorite stock
1 teaspoon salt
4 tablespoons soy sauce
2 tablespoons sherry
1 tablespoon sugar

Steps:

1. Separately soak glutinous rice and dried mushrooms. Blanch and shell chestnuts, ginkgo nuts and lotus seeds. 2. Bring water to a boil. Add soaked rice and simmer, covered, 5 minutes, then drain. Rinse under cold running water and drain again. 3. Dice pork, ham and bamboo shoots shell and dice shrimp dice chestnuts and mushrooms. Combine in a bowl with cooked rice. Add soy sauce, sherry, ginkgo nuts and lotus seeds. 4. Wipe duck inside and out with a damp cloth then stuff rice mixture into cavity, and sew up securely or skewer. Truss bird (see Seasonings and Sauces, _Poultry: To truss). Place duck in a heavy pan. 5. Cut scallion stalk in 1-inch sections slice ginger root. Add to pan along with stock, salt, remaining soy sauce and sherry. 6. Bring to a boil, then simmer, covered, 1 hour, turning duck several times for even cooking and coloring. Add sugar and simmer 1 hour more. 7. Scoop out rice stuffing and arrange on a serving dish. Chop duck, bones and all, in 1- to 2-inch sections, or carve Western-style. Arrange over stuffing and serve. NOTE: This dish, sometimes called Eight Jewel Duck, can also be eaten cold. It will keep about a week in the refrigerator. VARIATION: * For the glutinous rice, substitute pearl barley. Bring to a boil in 2 cups cold water, then cook, covered, until soft (about 20 minutes). Drain, rinse in cold water and drain again. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

Nutrition Facts : Nutritional Facts Serves

EIGHT PRECIOUS FRIED RICE

Eight Precious Fried Rice image

Make and share this Eight Precious Fried Rice recipe from Food.com.

Provided by ratherbeswimmin

Categories Long Grain Rice

Time 52m

Yield 4 serving(s)

Number Of Ingredients 17

Ingredients

2 tablespoons vegetable oil
2 garlic cloves, minced
2 teaspoons oolong tea leaves
1 cup diced cooked meat (such as smoked ham or roasted duck)
1/4 cup pine nuts
1 cup shredded napa cabbage
1/2 cup chopped cauliflower floret
1/2 cup diced chinese long beans or 1/2 cup green beans
1 egg, lightly beaten
5 cups cold cooked long-grain rice
1/2 cup whole kernel corn (canned or thawed frozen)
1/4 cup golden raisin
1/4 cup dried cranberries
3 tablespoons vegetable broth
2 tablespoons oyster sauce
1/2 teaspoon salt
1/8 teaspoon white pepper

Steps:

Place a stir-fry pan over med-high heat until hot.
Add the oil, swirling to coat the sides.
Add the garlic and tea leaves and cook, stirring, until fragrant, about 20 seconds.
Add the meat, pine nuts, napa cabbage, cauliflower, and beans and cook, stirring, until the vegetables are tender-crisp, about 2 1/2 minutes.
Add the egg and cook, lightly stirring, until the egg begins to set, about 1 minute.
Add the rice, separating the grains with the back of a spoon.
Add the corn, raisins, cranberries, broth, oyster sauce, salt, and pepper and mix well.
Cook, stirring, until the rice is heated through, 2-3 minutes.
Transfer to a serving plate and serve.

Nutrition Facts : Calories 457.1, Fat 14.7, SaturatedFat 1.9, Cholesterol 46.5, Sodium 630.4, Carbohydrate 72.4, Fiber 2.7, Sugar 7.1, Protein 9.9

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