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Sesame Rice Milk Herbal Duck, Chicken and Other Poultry, Korean Recipe, Korean Food Recipe
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SESAME RICE MILK HERBAL DUCK

INGREDIENTS :

1 duck, 1/4 cup of glutinous rice, 1/3 cup of sesame seeds, 1 stem of Korean fresh red ginseng, 180g chestnuts, 6 dried red dates, 120g gingko, 4 cloves of garlic, 12g ginger, 2 slices of liquorice, 1T wolfberries, 2g angelica, 2g astragalus, 10 cups of water, 2T oil, 1T salt.


SEASONINGS:
(1) 1t chonju (i.e. rice wine), 1t chicken bouillon powder, 1t ground white pepper.
(2) 3T Korean miso,

PREPARATION :

1. Rinse glutinous rice; Soak in water for 12 hours.
2. Discard any innards of a duck; Remove any hair with a pair of tweezers; Rinse and drain; Blanch in boiling water for 30 seconds; Lift the duck up immediately and rinse in cold running water till cool; Drain; Cut into pieces; Marinate in seasoning (1) till ready to use.
3. Crack gingko with nutcracker; Soak in water with 1T salt for till soft.
4. Pre-heat an oven to 218 degree celsius.
5. Drain the gingko from the step 3; 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.
6. 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).
7. Rinse dried red dates; Pit.
8. Rinse angelica and drain.
9. Rinse astragalus and drain.
10. Rinse wolfberries and drain.
11. Rinse liquorice and drain.
12. Peel, rinse and slice ginger.
13. Peel and rinse garlic.
14. Drain the glutinous rice from the step 1 in a sieve.
15. Pour 9 cups of water to a pot; Bring to the boil over a high heat; Turn to a low heat; Add 3 cloves of garlic, the ginger, the wolfberries, the liquorice, angelica and the astragalus; Bring to the boil over a high heat again; Turn to a low heat; Cover the pot with its lid; Cook over a low heat for 90 minutes; Turn off the heat; Strain the soup through a sieve to a bowl.
16. Rinse a stem of red ginseng and drain.
17. 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.
18. Add the sesame seeds and the glutinous rice from the step 14 to a food processor; Pour 1 cup of water into the processor; Process into smooth puree.
19. Add 1T oil to a non-stick skillet; Heat over a high heat; Turn to a low heat; Add the remaining garlic; Stir-fry over a low heat till fragrant; Add the duck from the step 2; Turn to a high heat; Stir-fry over a high heat for 2 minutes; Turn off the heat.
20. Arrange the duck from the step 18 and the red ginseng into a casserole; Pour the soup from the step 15 into the casserole; Bring to the boil over a high heat; Turn to a medium heat; Cook over a medium heat for 20 minutes; Add seasoning (2), the gingko from the step 5, the chestnuts from the step 6, the red dates from the step 7; Stir over a medium heat till well mixed; Cook over a medium-low heat for 60 minutes; Drizzle with the sauce from the step 18; Cook over a medium heat till the sauce has thickened; Turn off the heat; Serve hot.