Roast duckling

Ingredients :

1 duckling (I used a 2-kilo bird)
3 c. of cooked rice
2 tbsps. of chopped leeks
2 tbsps. of chopped carrots
2 tbsp. of dried wood ears mushrooms
2 tbsp. of chopped smoked ham
1 tbsp. of oyster sauce
1 tbsp. of frozen sweet peas, thawed
salt and pepper
24 pcs. of dumpling wrappers (available in the cold section of supermarkets)
sesame seed oil
a bunch of leeks
1/3 c. of hoisin sauce

Cooking procedure :

Make an incision near the tail of the duck big enough to pull out the intestines and other internal organs. When the cavity is empty, wash under running water. Pat with paper towels inside and out. Rub the skin and the cavity with salt and pepper. Wrap in foil or cling paper and let sit in the refrigerator for about an hour. Meanwhile, prepare the stuffing.

Cut the leeks into two–the white and light green part, and the dark green leaves. Cut the white and light green part, from top to bottom, to open the stalk. Wash under the tap to remove any sand. Cut the stalks into 3″ lengths then slice vertically into slivers. Wrap in cling paper and set side for the dumplings later. Cut off a few of the dark green leaves. Snip into thin, thin slices. Measure 2 tbsp. and reserve for the stuffing.

Soak the wood ears in warm water for about 10 minutes or until puffed and soft. Drain and chop coarsely.

Mix together the rice, leeks, carrots, ham, wood ears, sweet peas and oyster sauce. Season lightly with salt and pepper. Stuff the mixture into the cavity of the duckling. Secure the opening with toothpicks.

Wrap the duckling tightly with aluminum foil. Bake in a 375-degree Fahrenheit oven for two hours. The normal cooking time is 30 minutes for every pound. Adjust the time according to the weight of the bird.

While the duckling cooks, prepare the dumpling wrappers. Take two pieces of wrappers. Drizzle a few drops of sesame seed oil on one side of the first wrapper. Spread the oil over the entire surface using your finger. Place the other wrapper over the oiled surface and press them together lightly. Repeat with the rest of the dumpling wrappers. Heat a heavy skillet. Take a pair of dumpling wrappers and place in the hot skillet. Heat until the heat starts to make the dumpling wrappers rise at the center. Flip it over and cook in the same way. Repeat for every pair of dumpling wrappers. Stack the cooked dumpling wrappers and place them in a heat proof bowl. Set the bowl in a steamer with briskly boiling water and steam for about 15 minutes. Keep them warm until the duckling is ready. It is best to steam the dumplings to coincide with the time when the duckling would finish cooking.

After two hours, remove the foil wrapping of the duckling. Set the heat to broil. Broil the duckling, uncovered, for about 12-15 minutes or until the skin is golden brown. Transfer to a serving platter.

To serve with the dumpling wrappers : Take a pair of the dumpling wrappers and separate them. Place a few pieces of sliced duck skin and meat at the middle of the oiled surface. Add a few strips of leeks (the white and light green parts reserved earlier) and some hoisin sauce. Or, spread some hoisin sauce on the wrapper first, then arrange the duck skin and meat, and strips of leeks on top. Roll the dumpling and enjoy your duckling.

In the mood for more food?

1. Packed school lunch idea: chicken gizzards with fresh asparagus
2. Bangus sardines in tomato sauce
3. Hototay
4. Coffee and dessert at Dome Cafe
5. Cafe Ysabel’s carrot cake
6. Happy Haus donuts
7. Nilagang Baka 4
8. Vieux Chalet Swiss Inn
9. Rice noodles and dumplings
10. Oven-fried potato chips

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