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Grilled Stuffed Whole Duck, Chicken and Other Poultry, Korean Recipe, Korean Food Recipe
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GRILLED STUFFED WHOLE DUCK

INGREDIENTS :

1 duck, 1 stem of Korean fresh red ginseng, 80g lotus seeds, 90g gingko, 1 sweet potato, 50g walnut, 10 chestnuts, 30g pine nuts, 8 dried red dates, 2T sesame seeds, 2 cloves of garlic, 1 piece of dried tangerine peel, 2 star anises, 1T salt, 6 cups of hot water, 1.245L oil.


SEASONINGS:
(1) 2T white pepper corns, 1/2 cup of sea salt, 2t chicken bouillon powder.
(2) 80g glutinous rice, 29g black glutinous rice, 40g pearl barley.
(3) 20g red beans, 20g mung beans, 20g soy beans, 20g black beans.
(4) 20g pumpkin seeds, 20g sunflower seeds, 40g raisin.
(5) 1/3t sea salt, 1t chicken bouillon powder.
(5) 1T soy sauce, 1T grain syrup.
(6) 2T maltose, 1T rice vinegar, 1T chonju (i.e. rice wine), 1t corn starch.

PREPARATION :

1. Soak walnuts in 3 cups of hot water for 24 hours.
2. Add anise to a mortar and pestle; Crush; Add seasoning (1); Mix well.
3. Discard any innards of a duck; Remove any hair with a pair of tweezers; Rinse and drain; Rub the exterior and the cavity of the duck with the spices from the step 1; Leave it for 14 hours.
4. Add seasoning (2) to a big mixing bowl; Fill the bowl with water; Leave it for 12 hours.
5. Rinse seasoning (3); Soak in water for 3 hours.
6. Drain walnuts from the step 1 and soak in another 3 cups of hot water for another 2 hours.
7. Drain the seasoning (2) from the step 4 and the seasoning (3) from the step 5; Add to a pot; Fill the pot with water to cover; Bring to the boil over a high heat; Cook over a high heat for another 30 minutes; Turn off the heat; Cover the pot with its lid; Leave it till cool.
8. Pre-heat an oven to 218 degree celsius.
9. Soak dried tangerine peel in water till soft.
10. Crack gingko by a nutcracker; Soak in water with 1T salt for till soft; Lift the nuts up; Heat a non-stick skillet with 1T oil over a medium heat; Add the nuts; Stir-fry over a medium heat till fragrant (around 20 minutes); Turn off the heat; Transfer to a brown paper bag; Rub the bag with the nuts between the palms to peel; Core.
11. Use the tip of a sharp paring knife to score an X on the flat side of chestnuts; Place scored chestnuts on a baking sheet; Put into the oven and roast for 15 minutes; Remove the chestnuts from the oven immediately; Transfer to aluminum paper to keep the heat; Peel the shell and remove the papery skin (important not to let the chestnuts cool as the inner skin can stiffen and thus be difficult to remove)
12. Rinse lotus seeds; Add to a pot; Fill the pot with water to cover; Bring to the boil over a high heat; Cook over a high heat for 10 minutes; Cover the pot with its lid; Leave it till cool.
13. Heat a non-stick skillet over a high heat; Add sesame seeds; Stir-fry over a high heat till dry; Turn to a medium heat; Stir-fry till golden and fragrant with a crackling sound (around 20 minutes); Turn off the heat.
14. Heat a non-stick skillet over a high heat; Add pine nuts; Stir-fry over a high heat till dry; Turn to a medium heat; Stir-fry till golden and fragrant with a crackling sound (around 7 minutes); Turn off the heat.
15. Lift the soaked walnuts up from the step 6; Remove the shell with the nutcracker.
16. Rinse dried red dates and drain; Discard the seeds.
17. Lift the dried tangerine peel from the step 9 up; Drain; Tear into pieces.
18. Rinse fresh red ginseng and drain.
19. Peel, rinse and cut a sweet potato into wedges.
20. Drain the lotus seeds from the step 12; Drain the cereals mixture from the step 7.
21. Peel, rinse and gently crush garlic.
22. Add 2T oil to a non-stick skillet; Heat over a high heat; Turn to a low heat; Add the garlic and the dried tangerine peel from the step 17; Stir-fry over a low heat till fragrant; Add the cereals from the step 20; Stir-fry over a low heat for 20 minutes; Add seasoning (4), the gingko from the step 10, the chestnuts from the step 11, the sesame seeds from the step 13, the pine nuts from the step 14, the walnuts from the step 15 and the red dates from the step 16; Stir-fry over a low heat for 10 minutes;
Add seasoning (5); Stir-fry over a low heat till well mixed; Turn off the heat.
23. Stuff the mixture from the step 22, the sweet potato and the fresh red ginseng into the cavity of the duck from the step 3; Pierce the skin at one side of the opening of the cavity of the duck with a toothpick and weave the toothpick on the other side to enclose the rice stuffing; Wrap the kitchen string around the legs and the wings of the duck.
24. Add seasoning (5) to a bowl; Stir till well mixed.
25. Place the duck into a large strainer; Blanch in boiling water till the skin shrinks; Lift the duck up immediately and brush with the seasoning (6); Leave it for 30 minutes; Pat-dry with kitchen paper.
26. Pour 1.2L oil into a deep heavy-based skillet; Bring to the boil over a high heat; Turn to a medium heat; Deep-fry the duck from the step 25 over a medium heat till slightly golden brown; Lift the duck up immediately and drain;
Turn off the heat; Arrange the duck on a steaming plate.
27. Set the oil aside; Arrange a steaming rack in the skillet; Pour water into the skillet till reaching 1/4 height of a steaming plate; Bring to the boil over a high heat; Turn to a low heat; Arrange the steaming plate from the step 26 on the rack; Cover the skillet with its lid; Steam over a low heat for 3 hours; Turn off the heat; Remove the steaming plate with the duck from the skillet; Discard the toothpicks and the strings; Cool at the room temperature.
28. Pre-heat an oven to 180 degree celsius for 20 minutes.
29. Add seasoning (6) to a bowl; Stir till well mixed.
30. Transfer the duck from the step 27 to a grilling rack Brush with the sauce from the step 29; Turn the oven up to 200 degree celsius; Bake for 30 minutes; Serve immediately.