Braised Lotus and Leek Duck Recipe

Name: Braised Lotus and Leek Duck
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (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

Servings: persons

1 (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

1
Combine salt and peppers.
2
Rub the inside and outside with the salt mix.
3
Fill a large wok with peanut oil and heat until hot (350 degrees).
4
Place duck in wok and ladle hot oil on duck until completely golden brown, about 5 minutes total.
5
Drain well.
6
In a bowl, combine lotus, mushrooms, leeks, bacon and ginger.
7
Stuff duck with mix and place on a tight fitting oval plate.
8
Fill a wok with chicken stock and place a steaming rack inside that can accommodate the plate.
9
Cover with lid and steam for 2 1/2 hours over medium heat.
10
Remove plate.
11
Turn the wok on high, add sauce ingredients and reduce stock, if necessary, to 1 cup.
12
Whisk in the butter to finish the sauce and check for seasoning.
13
PLATING: Nap the duck with the sauce and serve whole with a large serving spoon and fork.
14
A knife will not be necessary.

2044

kcal

Calories

166

Fat

Carbs

104

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 (4 to 5 pound) duck, washed, cleaned and patted dry, 2 tablespoons salt, 1 teaspoon white pepper, 1/2 teaspoon szechwan peppercorns, and more.

Yes, Braised Lotus and Leek Duck falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Braised Lotus and Leek Duck

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