Duck recipe Fill Ketan Anthology (China)

Material:

• 1 ducks, remove the head and legs
• 2 tablespoons oil, for frying
• 6 cloves garlic, finely chopped, divided into 2 parts
• 2 tablespoons grated ginger, divided into 2 parts
• 100 grams of mushrooms hioko, pour boiling hot water, rather thin slices
• 4 pieces of beef sausage, sliced ​​crosswise
• 450 grams of glutinous rice, soak for 1 hour, steamed until cooked
• 1 tablespoon salt

How to make :

1. Cut the duck from the upper chest to the abdomen. Skinned until the entire bone and duck meat apart.
2. Cut the thigh and wing joints, then take the meat (let the bones intact). Coarsely chopped duck meat. Set aside.
3. Saute garlic and some ginger until fragrant, put the mushrooms and sausage. Remove and set aside.
4. Marinate the duck skin with salt and some grated ginger, Let stand for a moment.
5. Mix the cooked sticky rice and stir with minced duck meat.
6. Enter into the skin of the duck until solid. Sewing neat incision middle torso duck until sealed.
7. Put the duck into a heat resistant dish, cover the surface with aluminum foil.
8. Scissors or prick-prick the surface of the aluminum foil. So that the steam out.
9. Place the dish on a baking sheet contains high water + ¼ of the pan.
10. Give the bowl to prop dish, cook in a hot oven for + 2 hours until cooked duck brown.
11. Remove and serve hot.

For 4 People