Braised Lotus and Leek Duck

  • Yield : 4 servings
  • Prep Time : 35m
  • Ready In : 35m
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  • 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


Step 1

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.

Step 2

Plating: Nap the duck with the sauce and serve whole with a large serving spoon and fork. A knife will not be necessary.

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