Free Food Recipes

Ingredients

• 2 ducks’ livers
• 1.35-1.8 kg (3-4 lb) duck
• 50-75 g (2-3 oz) glutinous rice
• 50 g (2 oz) lean roast pork
• 30 ml (2 tablespoons) blanched almonds
• dried peel of 1 margarine, chopped
• 5 ml (1 teaspoon) salt
• 30 ml (2 tablespoons) lard (use oil if not available)
• 15 ml (1 tablespoon) corn flour
• 1 egg
• 15 ml (1 tablespoon) soy sauce

Serve 8-10

** Free Food Recipes **

Method:

1. Soak the glutinous rice in water for 1 hour, and drain it, Cut the ducks’ livers and the roast pork into small, thin pieces.

2. Heat the lard in a frying pan. Add the almonds and stir-fry for 1 minute. Add the rice, liver, pork and salt. Stir-fry for 2 minutes over a high heat.

3. Fill the cavity of the duck with the mixture and use a skewer to close it. Mix the corn flour with the beaten egg and soy sauce until well blended.

4. Place the duck on a heatproof dish, cover it with the tangerine peel, put it into a steamer and steam it steadily for 2 hours. Remove the duck from the steamer, and when it has cooled rub the skin thoroughly with the corn flour-soy-egg mixture.

5. Allow it to dry for 30 minutes, then truss the duck, place it in a wire basket, and deep-fry it in hot oil for 7-8 minutes.

6. Drain off the oil and serve the duck whole. It should be sufficiently tender to dismember at the table with chopsticks, or with the aid of a knife.