Stuffed duck

1 serving


clean the duck abdomen and rinse thoroughly with warm water with 1 tsp salt. dry the duck with a towel and burn the remaining hairs. remove the tail gland. to remove excess fat, the duck must be fried in a preheated 200 ° oven or hot pan without adding fat. if the duck is frying in a pan, keep under a lid, but turn every 2-3 minutes to fry evenly. remove the molten fat as it flows out. when the duck becomes golden, remove from the pan or remove from the oven. dry on blotting paper. Wash the spinach and dry. cut into strips of bamboo sprouts and mushrooms. grate the duck inside 3/4 teaspoon salt. stuff the bird with spinach, bamboo sprouts and mushrooms. tie the legs and wings. chop the hole in the peritoneum with wooden matches or sew. pour 2 cups of water into the steamer and put the ginger slices. bring the liquid to a boil and steam the duck for 3-

3. 5 hours.