Best Deep Fried Marinated Duck Stuffed With Glutinous Rice Recipes

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DEEP-FRIED STEAMED WEST LAKE DUCK



Deep-Fried Steamed West Lake Duck image

Number Of Ingredients 20

6 black, dried mushrooms
1 duck (4 to 5 pounds)
2 teaspoons soy sauce
oil for deep-frying
duck giblets
4 slices fresh ginger root
1 clove star anise
1 tablespoon sherry
1 teaspoon salt
1 teaspoon honey
1 tablespoon soy sauce
water to cover
1/2 cup duck liquid
1/2 cup bamboo shoots
1/2 cup celery
1 1/2 cups duck liquid
1/2 cup smoked ham
1/2 cup Chinese parsley
1 tablespoon cornstarch
1/4 cup water

Steps:

  • 1. Soak dried mushrooms. 2. Wipe duck inside and out with a damp cloth. Dry well with paper toweling or hang up to dry in a cool, airy place 1 to 2 hours. 3. Rub duck lightly with soy sauce. Then truss (see HOW-TO, _Poultry: To truss). 4. Heat oil to boiling. Using a wire basket or long-handled Chinese strainer, gently lower in duck and deep-fry, basting and turning, until golden. Drain quickly. Rinse in a pan of cold water and drain again. Untie duck. 5. Transfer bird to a large heatproof bowl. Dice giblets slice ginger root and add, along with star anise. Combine sherry, salt, honey and remaining soy sauce and pour over. Meanwhile boil water in another pan, and also pour over duck. 6. Steam by the bowl-in-a-pot method until duck is done, but stil1 firm (about 1 3/4 hours). See HOW-TO, _Steaming. 7. Remove duck and let cool. Bone then cut meat in bite-size squares, each with a piece of skin. Strain duck liquid, skimming off fat. 8. Return duck squares, skin-side up, to heatproof bowl. Add strained duck liquid and steam 15 minutes more. 9. Meanwhile shred bamboo shoots, celery and soaked mushrooms. In a saucepan, bring remaining duck liquid to a boil. Add shredded vegetables and simmer, covered, 10 minutes. 10. Cut smoked ham in strips. Chop Chinese parsley. Blend cornstarch and cold water to a paste and stir into duck liquid to thicken. Pour over duck squares and serve, garnished with ham strips and chopped parsley. NOTE: This recipe can be made with chicken as well as duck. VARIATIONS: * In step 5, omit the seasonings given and pour over duck and giblets the following mixture: 1 1/2 cups stock 1 slice fresh ginger root and 1 clove garlic, both minced and 1 cup canned button mushrooms. Also omit the water. * In step 10, arrange duck squares on a serving platter over 1 head lettuce, shredded or over 1 pound of any of the following: asparagus, broccoli, Chinese cabbage, mushrooms, mustard greens, onions or spinach. (These must be stir-fried first.) The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

Nutrition Facts : Nutritional Facts Serves

BRAISED DUCK WITH GLUTINOUS RICE



Braised Duck with Glutinous Rice image

Make and share this Braised Duck with Glutinous Rice recipe from Food.com.

Provided by Chrissyo

Categories     Poultry

Yield 1 serving(s)

Number Of Ingredients 11

1 ducks, prick skin with fork (about 3 lbs)
1 cup glutinous rice, soaked overnight
3 tablespoons dried shrimp, soaked until soft
2 teaspoons salt
2 tablespoons black soy sauce
2 tablespoons sesame oil
2 tablespoons Chinese wine or 2 tablespoons sherry wine
1 teaspoon pepper
4 tablespoons scallions, chopped
4 cups water
2 tablespoons brown sugar

Steps:

  • Steam duck for 30 minutes.
  • Remove and cool.
  • Mix rice with shrimps, salt, 1 Tbsp.
  • of soy sauce, sesame oil, Chinese wine, pepper and scallions.
  • Stuff duck with mixture and sew up cavity with thread.
  • Place in casserole with water and simmer for 30 minutes or until tender.
  • Remove and reserve liquid.
  • In a clean wok add soy sauce, sugar, sherry and 4 Tbsp.
  • of broth and simmer until thick.
  • Add duck and glaze all over.
  • Serve hot.

DEEP-FRIED MARINATED DUCK STUFFED WITH GLUTINOUS RICE



Deep-Fried Marinated Duck Stuffed With Glutinous Rice image

Number Of Ingredients 9

1 duck (4 to 5 pounds)
1 scallion
3 or 4 slices fresh ginger root
3 tablespoons soy sauce
2 tablespoons sherry
1 tablespoon honey
1 teaspoon salt
1 cup glutinous rice
oil for deep-frying

Steps:

  • 1. Bone duck, keeping its shape and skin intact (see HOW-TO, _Duck: To bone). Place in a bowl. 2. Mince scallion and ginger root. Mix well with soy sauce, sherry, honey and salt. Add to duck and let stand 1 hour, turning occasionally. 3. Drain duck, reserving marinade. Hang up to dry over a drip pan in a cool, airy place. 4. Meanwhile cook glutinous rice. Add reserved marinade and blend in stuff mixture into duck and sew up securely or skewer. 5. Heat oil until boiling. Using a wire basket or long-handled Chinese strainer, gently lower in duck and deep-fry, turning and basting, until crisp and golden. Drain on paper toweling. 6. Let cool slightly, then cut in 1/2-inch slices. Serve hot or cold with stuffing on the side.The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

Nutrition Facts : Nutritional Facts Serves

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