BRAISED LOTUS AND LEEK DUCK

Braised Lotus and Leek Duck image

Provided by Ming Tsai

Time 3h35m

Yield 4 servings

Number Of Ingredients 17

One 4- to 5-pound duck, washed, cleaned and patted dry
2 tablespoons salt
1 teaspoon white pepper
1/2 teaspoon Szechwan peppercorns
5 cups peanut oil
4 ounces dried lotus seeds, soaked in warm water for 3 hours and drained
8 dried black mushrooms, soaked in warm water for 1 hour, drained, de-stemmed and quartered
2 leeks, white part julienned and washed very well
1/4 pound bacon, 1/8-inch pieces
6 slices peeled ginger
1 quart chicken stock for steaming
1 tablespoon oyster sauce
1 tablespoon dark soy sauce
1 tablespoon Shaoxing
1 tablespoon sugar
1/2 tablespoon ginger julienned
2 tablespoons butter

Steps:

Combine salt and peppers. Rub the inside and outside with the salt mix. Fill a large wok with peanut oil and heat until hot (350 degrees). Place duck in wok and ladle hot oil on duck until completely golden brown, about 5 minutes total. Drain well. In a bowl, combine lotus, mushrooms, leeks, bacon and ginger. Stuff duck with mix and place on a tight fitting oval plate. Fill a wok with chicken stock and place a steaming rack inside that can accommodate the plate. Cover with lid and steam for 2 1/2 hours over medium heat. Remove plate. Turn the wok on high, add sauce ingredients and reduce stock, if necessary, to 1 cup. Whisk in the butter to finish the sauce and check for seasoning.
Plating: Nap the duck with the sauce and serve whole with a large serving spoon and fork. A knife will not be necessary.