Popo June Tong’s Roast Duck w/Stuffing

0
954
Popo-June-Tong's-Roast-Duck-with-Stuffing
- Advertisement -

We were so blessed to have met such an incredible person and cook and to have the opportunity to eat at her house. She is truly amazing. This is her recipe for stuffed duck as seen on Cooking Hawaiian Style.

Popo-June-Tong's-Roast-Duck-with-Stuffing-Recipe
Print
5 from 1 vote

Popo June Tong’s Roast Duck w/Stuffing

We were so blessed to have met such an incredible person and cook and to have the opportunity to eat at her house. She is truly amazing. This is her recipe for stuffed duck as seen on Cooking Hawaiian Style.
Prep Time20 mins
Active Time2 hrs
Total Time2 hrs 20 mins
Course: Main Course
Cuisine: Chinese
Keyword: popo june tong, roast duck, stuffing, roast, cook, eat, recipe, stuffed duck, cooking hawaiian style recipe, cooking hawaiian style, duck recipe, roast duck recipe
Calories: 10667kj
Author: As Seen On OC16

Materials

  • 3 Tablespoons Oil
  • 4 lb. Chinese roast duck

Stuffing:

  • 1/4 cup baby shrimp (soaked)
  • 1/2 cup black dried mushrooms slivered
  • 2 cups cooked lup cheong slivered
  • 1/2 cup smoked ham slivered
  • 1/4 cup raw peanuts chopped
  • 1/2 cup bamboo shoots diced
  • 1/4 cup green onions cut fine
  • 1 cup cooked rice
  • 1 cup pearl barley cooked
  • Salt to taste

Sauce:

  • 3 cups chicken broth
  • 1 cub chicken bouillon
  • 1/4 cup Aloha shoyu soy sauce
  • 3 slices ginger
  • 2 tablespoons sherry
  • 1 tablespoon sugar
  • 1 tablespoon oyster sauce
  • dash MSG
  • 1 whole star anise

Cornstarch thickener:

  • 2 tablespoons cornstarch
  • 1/4 cup water

Instructions

  • Soak mushrooms until soft.  Parboil, discard hard ends.
  •  Soak peanuts for 1 hour and discard skins.  
  • Heat oil in a dutch oven on medium heat.  
  • Saute the first six stuffing ingredients, then add the rest of the stuffing ingredients and mix well.  
  • Stuff the duck and sew up the tail opening. Place in dutch oven.  
  • Combine seasoning sauce and pour over duck. Bring to a boil and simmer for 2 hours. Turn duck over occasionally for even cooking and coloring.
  • Remove duck from dutch oven, cut open and remove stuffing. Arrange stuffing on platter.  Chop duck and arrange bite-sized pieces and place over stuffing.  
  • Thicken sauce with cornstarch mixture over medium high heat. Pour over duck.

Nutrition

Calories: 10667kj | Carbohydrates: 258g | Protein: 348g | Fat: 908g | Saturated Fat: 289g | Polyunsaturated Fat: 129g | Monounsaturated Fat: 432g | Trans Fat: 1g | Cholesterol: 1835mg | Sodium: 11881mg | Potassium: 7249mg | Fiber: 40g | Sugar: 17g | Vitamin A: 3830IU | Vitamin B1: 6mg | Vitamin B5: 26mg | Vitamin C: 110mg | Calcium: 493mg | Iron: 61mg
- Advertisement -

LEAVE A REPLY

Recipe Rating




Please enter your comment!
Please enter your name here