Chinese Braised Duck With Sweet Rice Stuffing
Recipe from Sharon Dang
Over Thanksgiving weekend my sister made her special duck recipe for the family and relatives. Sharon learned this dish from her friend’s mother who claims this as one of their family secret recipes. The duck is braised for several hours in a broth of beer and spices which results in a golden brown coating that has the look of soy sauce chicken, but has a much richer and complex taste. The juices of the broth are then used to cook the sweet rice stuffing – risotto style.
Ingredients (These are just estimates for amounts – add/subtract to attain desired flavor)
2 Roasting Ducks (bought at your local Asian supermarket)
Braised Duck Broth
4 dried scallops
1.5 cups of dried water chestnuts
1 cup of dried shrimp
handful of dried orange peels
1-2 cups of dried mushrooms
2-3 cans of Chicken Broth
3 Bottles of dark beer
.5 cup (estimated) Rice Cooking Wine
.5 cup (estimated) Dark soy sauce
.5 cup (estimated) Dark Mushroom Sauce
.5 cup (estimated) Black Vinegar
.5 cup of Chinese dried orange skin
4 cups of sweet rice
2 Chinese pork sausages (diced)
1/3 cup of diced Chinese Pork Bacon
2-3 cups of large dried black Chinese mushrooms
2-3 Scallions thinly sliced
2 tablespoons of olive oil
1-2 cups of water chestnuts
Soak the dried ingredients for 2 hours: handful of star anise, dried orange peels, scallops, water chestnuts, mushrooms, and shrimp. Start with pouring 2-3 cans of chicken broth into a tall stainless steel pot over high heat. Add 3 bottles of dark beer, rice wine, black vinegar, soy sauce, mushroom sauce. Add the star anise spice. Clean ducks by rubbing with salt and rinsing with cold water. Carefully place ducks into the pot and fill with water just so both ducks are fully immersed in the liquid broth. Bring to a simmer and cover the pot. If your pot is too small for the ducks, use a large steel ladle to spoon the broth over the ducks every 30 minutes to prevent drying. Allow ducks to simmer in pot for 2 hours or until meat is soft and is ready to fall off the bones.
Sweet Rice Stuffing:
Take 5-6 cups of the broth out of the large pot and decant off the fatty oil.
Over a large skillet on medium heat pour olive oil and pork bacon and Chinese sausages. Add mushrooms, water chestnuts, shrimp, and scallops. Add rice to pan and pour 1 cup of the duck broth and stir with the rice. Allow rice to absorb all the liquid, and add another cup. Repeat until rice is cooked. Serve braised duck over the stuffing with sliced scallions.
Sleeping on the job?
Funny as it is, in our family it’s a running joke as to whom can actually claim credit for preparing this dish. Since the cooking time can run several hours, other members of our family (mainly my Dad or my brother in law) usually end up finishing up the cooking!