EIGHT JEWEL DUCK

Preparation Method :

• Lightly salt duck inside and out. Cut all vegetables into small dice. Cook rice using Chinese rice recipe.
• Heat a wok. Add oil, ginger, garlic and pork. Stir-fry 4 minutes. Add mushrooms, bamboo shoots, chestnuts, prawns, ham and almonds.
• Stir-fry until hot. Add soy sauce, sherry and shallot. Fold in rice. Allow mixture to cool.
• Secure neck opening with a poultry skewer. Pack mixture into 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 200°C (400°F) for 30 minutes. Reduce heat to 175°C (340°F) and cook 1 - 1½ hours until is golden and tender.
• Turn duck occasionally for even browning.
• Remove skewers and carve.
• Serve hot or cold.