Eight-treasure Duck (1/2)

Eight-treasure Duck Serves 4 To 6 Because the rice finishes cooking inside the duck, it absorbs the “eight-treasure” flavors as well as the duck juices. The skin of the duck is crispy and the meat soft and tender. This dish is in a class of its own. Use Muscovy duck rather than regular duck, if possible, because it is meatier, with much less fat and a larger breast. If you cannot find Muscovy (they are labeled as such and are often twice the price of regular ducks), use whatever kind available, but more fat will be released. With Sauteed Zucchini with Sun-Dried Tomatoes (page 1-48) or French Beans and Asparagus with Mushrooms (page Ml), the duck is better served. If you have any extra stuffing (the size of the cavity will vary), you can steam it and serve alongside the duck. The stuffing can also be used for a 4-pound chicken or a small 10-pound turkey. If you are using the turkey, double the stuffing recipe. Add white or sweet potatoes to the pan when roasting duck. By the time the duck is ready to eat, the potatoes will be infused with the tasty juices in the roasting pan. 1 cup long-grain white sweet (glutinous) rice Duck And Marinade 1 5-pound duck, preferably Muscovy l/4 cup soy sauce l/4 cup brandy 1 tablespoon Asian sesame oil 1 teaspoon coarse or kosher salt 1 teaspoon crushed roasted Sichuan peppercorns Starring 2 tablespoons corn oil 3 shallots, chopped 4 fresh shiitake mushrooms, diced VA 1/4 cup chicken stock l/2 cup diced fresh water chestnuts or jicama 1/2 cup lotus seeds, “lentils” or fresh or dried chestnuts, cooked 1/4 cup smoked ham 1 teaspoon coarse or kosher salt Freshly ground pepper Place the rice in a bowl. Cover with 3 cups warm water and soak for 4 hours. Dram and set aside. To marinate the duck: Remove any visible fat from the duck’s cavity. Wash the duck, and dry well. Mix the soy sauce, brandy, sesame oil, salt and Sichuan peppercorns in a large bowl. Turn the duck in the marinade to coat it and spoon some in the marinade inside. Refrigerate for 4 hours or overnight. Preheat the oven to 400 degrees F. To make the stuffing: Heat the oil in a large skillet. Add the shallots and cook over high heat, stirring, until lightly browned, about 2 minutes. Add the mushrooms and continue to cook for another 2 minutes. Add the rice and stir until it is well coated with the oil. Pour in the stock and mix well. Turn the heat to low, cover and cook for 5 minutes. Stir. The rice will be almost, but not completely, cooked. Transfer the rice mixture to a large bowl. Add the water chestnuts or jicama, lotus seeds, lentils or chestnuts and smoked ham and stir until thoroughly combined. Season with salt and pepper to taste and mix well. Before stuffing the duck, spoon the marinade into the cavity and swirl so that it coats the inside well. Leave the extra marinade inside. Spoon the rice mixture into the cavity. Truss the duck with a piece of string, tying the legs together so as to secure the stuffing, much as you would a chicken or a turkey. To cook the duck: Place the duck, breast side down, on a rack set in a roasting pan. Add 1/2 inch of water to the pan; this will prevent the pan from smoking as the duck fat drips into it. Roast the duck for 45 minutes, until it is half-cooked. Turn the duck breast side up and continue to roast for 45 minutes to 1 hour more. It the water evaporates from the pan, add another 2 cups to keep the duck fat from smoking. The duck should roast for 1 hour and 15 minutes to 1 hour and 30 minutes total, or until juices run clear when the thigh is pricked with a fork. Transfer the duck to a serving platter and remove the string. Scoop out the stuffing before carving the bird. Serve some of the stuffing with each portion of duck. To cook the lotus seeds: Soak lotus seeds in 2 cups lukewarm water for 1 hour; the seeds will swell to double their size. Drain, discarding the water.