Eight-treasure Duck (2/2)

Bring 2 cups water with 1 tablespoon sugar to a boil in a medium saucepan. Add the lotus seeds. Reduce the heat to medium and cook for about 15 minutes, or until the seeds are tender but not mushy. Drain any remaining water. To cook the lentils: Bring 2 quarts water to a boil in a medium saucepan. Add the lentils and cook for 20 to 25 minutes, or until tender; drain. About The Chef Susanna Foo has consistently been acclaimed for serving the best and most exciting Chinese food in North America. Gourmet, Food & Wine, Esquire, Zagat and the James Beard Society have all singled her out as one of America’s leading chefs. Featured within the page is the recipe Eight-Treasure Duck by Chef Susanna Foo. The recipe is greatly treasured by ARN editors, and carefully selected from the award-wining cookbook Susanna Foo Chinese Cuisine, which collected all the recipes that established Chef Foo’s reputation. Recipes from Susanna Foo’s cookbook elegantly combine tradition with novelty, and highlight simple techniques and readily available fresh ingredients.