|
1 de-boned duck with innards
2½ cups chopped pork
1 egg
2 tablespoons pounded mixture of garlic,
coriander root and pepper
2 tablespoons diced onion
2 tablespoons diced carrot
2 tablespoons peas
3 tablespoons light soy sauce
2 tablespoons Maggi sauce
2 tablespoons butter
½ tablespoon sugar
Ingredients for gravy:
¼ cup juices from the pan in which the
duck was baked
1 tablespoon wheat flour
¼ teaspoon salt
a pinch of pepper
|
|
Method:
Wash the duck and remove the innards.
Dice the liver, gizzard, heat and whatever other organs you like.
Using a sharp knife with a small, pointed blade de-bone the duck.
Try to keep as much meat as possible and avoid puncturing the meat
with the knife. Start near the vent and work up one side toward
the neck. Remove the neck and continue around the neck across
the back of the duck. Then, follow the same procedure on the
other side. Lift the skeleton free of the flesh and then remove
the bones from the legs. When done, turn the duck right side
out. Mix the pork, pounded garlic mixture, diced innards, peas,
carrots and onion together well, add the egg and mix, season with
light soy sauce and maggi sauce. Fill the cavities of the duck
with the mixture, sew the duck closed, and tie securely with the
thread around the outside into a long, cigar-shaped configuration.
Place the duck in a baking pan and bake at 180°C for 45 minutes.
Remove the duck from the oven, spread the butter over the outside and
bake at 220°C for 20 minutes. When the back of the duck has
turned dark brown, remove from the oven, allow to cool, and cut into
½-inch slices. Place the slices on a bed of lettuce on a serving
platter, surround with slices of pineapple, tomato and cucumber and
spoon gravy over the duck. Heat the duck juices in a wok over
low heat. Add the flour, salt and pepper and stir until the
gravy is smooth.
|