Free Food Recipes

Ingredients

• 6 stalks spring onion
• 1 sheet dried lotus leaf
• 90ml/6 tbsp pudding rice
• 6 slices root ginger
• 22ml/1 1/2 tbsp pepper-corns, lightly crushed
• 22ml/1 1/2 tbsp soy sauce
• 1 duck (1.8-2.5kg/4-5 1/2lb)
• 15ml/1 tbsp sugar blended in 90ml/6 tbsp water

Serve 8-10

** Free Food Recipes **

Method:

1. Cut the spring onion into short sections. Soak the lotus leaf in warm water for 5 minutes, and cut it into small pieces. Soak the rice in hot water for 15 minutes and drain it.

2. Chop the ginger, each into thinner slices, and then quarter each piece. Mix all these ingredients together with the peppercorns and soy sauce in a basin and stuff the mixture into the cavity of the duck. Sew or skewer to secure.

3. Douse the duck with 2 kettlefuls of boiling water. Dry it with absorbent paper or a towel. Hang it up to dry in an airy spot for 3-4 hours. Brush once with sugar water, and hang it up to dry for a further hour.

4. Place the duck on a revolving spit to barbecue for 1 hour 10 minutes under a medium heat. If the duck is barbecued over a charcoal fire, extra time and attention should be given to the sides and legs during the cooking, so that the heat penetrates the thickest part of the body, although the overall time required will be the same.

5. This dish should be carved and served in the same manner as Peking Duck; the skin and meat carved off separately, to be eaten sandwiched in Flower Rolls (Hua Chuan), brushed with Peking Duck Sauce (refer Peking duck recipe) and accompanied by chopped spring onion and shredded cucumber.

6. The stuffing’s can be eaten after picking out and discarding some of the lotus leaf, ginger and peppercorns.