Stuffed Roast Duck
- 3-4 lb. duck
- 3 tbsp. raw sugar
- 2 tbsp. black soy sauce
- 1½ tsp. minced garlic
- 1/2 tsp. ginger powder
- 2 tsp. cooking wine
- 1/4 tsp. salt
STUFFING:
- 2 oz. sliced roast almonds
- 1/2 cup uncooked rice
- 2 oz. fresh ginger
- 2 green onions
- 8 black mushrooms
- 1/4 tsp. garlic salt
- 8 pitted sweet red dates
- 2 tbsp. Golden Mountain sauce
- 2 tbsp. cooking wine
- 5 tbsp. cooking oil
- 1/2 cup water
Mix all ingredients except duck together in bowl. Place duck in bowl and rub mixture over and inside duck. Massage gently to help absorption. Set aside while preparing stuffing.
Soak rice in warm water for 1/2 hour. Soak black mushrooms in warm water for 15 minutes. Remove from water and cut in thick pieces. Slice ginger thinly and cut green onions in 2" lengths.
Preheat wok over medium high heat. Add oil and allow to heat. Add all other ingredients except water. Stir fry for 8 minutes. Next, gradually add water while stirring. Continue to stir until water has evaporated and rice has begun to dry. Turn off heat and leave in wok.
Preheat oven to 375 degrees.
Using a spoon, fill duck cavity with stuffing. Use needle and cord to close cavity opening.
Place duck on middle rack of oven. Place baking pan half filled with water beneath it to catch drippings. Bake 1½ hours at 375 degrees. Turn duck over and increase temperature to 425 degrees for 10 minutes. Remove duck from oven and serve while warm.
Serves 2-4.