This banquet dish is made by removing the duck bones and stuffing the cavity with glutinous rice. The stuffed duck may be roasted, steamed or fried. Sometimes, cooks peel the duck skin and wrap it around the rice. Others keep the meat of the duck together with the skin. Most restaurants prefer the first way so they can make other use of the meat and bones. The procedure follows:
1. Use kitchen scissors or a sharp knife to loosen the skin around the duck's neck. Then sever the neck and remove all the bones from the duck. Take care to keep the duck in its original shape.
2. Heat 1 Tbsp. oil in a frying pan. Stir fry 2 Tbsp. chopped scallion, then add 1 Tbsp of diced duck gizzard, 3 black mushrooms (diced), 1/4 Cup of diced ham (or sausage), 1 Tbsp. chopped dry shrimp, 2 Tbsp. diced bamboo shoots and 20 lotus seeds. Sprinkle 1 Tbsp. wine and soy sauce each, 1 Tsp. salt, and 1/4 Tsp. black pepper, then stir. Turn off the heat, add the cooked glutinous rice and mix evenly. (This is the stuffing).
3. Rub wine inside and outside the duck, then pack the stuffing mixture into the cavity and close up the tail opening with a needle and thread. Do not put in too much stuffing or it will later burst out.
4. Place the duck on a platter and steam over high heat for about two hours. Remove and pat it dry. Rub all of the skin with soy sauce, then coat it with flour. Deep fry the stuffed duck over high heat until golden brown and crisp.
5. Remove the duck and cut it into 1 inch wide pieces. Assemble them into the duck's original shape and serve.
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