23 December 2012,21:09 by

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Serves :

Preparation Time :
45 minutes

Cooking Time :
2 hours

Preparation Method :

  • Lightly salt duck inside and out. Cut all vegetables into small dice. Cook rice using Chinese rice recipe.
  • Heat a wok. Add oil, ginger, garlic and pork. Stir-fry 4 minutes. Add mushrooms, bamboo shoots, chestnuts, prawns, ham and almonds.
  • Stir-fry until hot. Add soy sauce, sherry and shallot. Fold in rice. Allow mixture to cool.
  • Secure neck opening with a poultry skewer. Pack mixture into cavity of duck. Fasten with poultry skewer. Reshape duck and brush lightly with oil.
  • Place a sheet of foil on top of a cake rack over a baking dish containing 3 cm cold water.
  • Arrange duck, breast side up on foil. Roast at 200°C (400°F) for 30 minutes. Reduce heat to 175°C (340°F) and cook 1 - 1½ hours until is golden and tender.
  • Turn duck occasionally for even browning.
  • Remove skewers and carve.
  • Serve hot or cold.


  • 3 kg boned duck
  • Salt
  • 500 grams uncooked rice
  • 2 tablespoons Cooking oil
  • 1 teaspoon chopped fresh ginger root
  • 1 teaspoon chopped garlic
  • 250 gram pork, minced
  • 8 Chinese mushrooms, soaked in warm water 20 minutes
  • 100 gram bamboo shoots
  • 10 water chestnut
  • 8 uncooked or 20 dried prawns, soaked and diced
  • 4 thin slices ham, diced
  • 100 grams toasted almonds, chopped
  • 2 tablespoons soy sauce
  • 2 tablespoons dry sherry
  • 2 shallots

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