Steamed duck with fragrant rice

Steamed duck with fragrant rice

The Real Food of China
Leanne Kitchen

Steaming makes duck wonderfully tender. The duck is first steamed whole, then the meat is combined with other ingredients and steamed again. The key here is to use the specified size of bowl for steaming, so the ingredients in the bowl sit level to the rim; this way there’s no empty space for it to fall and break when you turn it out. Make sure you let the dish sit for the required amount of time before turning it out, so it can settle and firm up a little.


Quantity Ingredient
1 x 2.2kg duck
2 tablespoons dried shrimp
400g glutinous rice, soaked overnight
50g dried lotus seeds, soaked overnight
60ml vegetable oil
50g chinese cured ham, chopped into 5 mm pieces
1 tablespoon shaoxing rice wine
1 tablespoon light soy sauce
1/2 teaspoon salt
1 small bunch coriander


Quantity Ingredient
2 teaspoons caster sugar
1 teaspoon salt
2 tablespoons shaoxing rice wine
2 tablespoons light soy sauce
1 teaspoon freshly ground black pepper


  1. Fill a large saucepan one-third full of water and bring to the boil. Place the duck in a heatproof bowl that will fit snugly into the saucepan, then put the bowl into the pan (you may need to adjust the water level in the pan; the water needs to come halfway up the side of the bowl). Cover the pan and steam the duck over a medium–low heat for 1½ hours, adding more water to the pan as necessary. Remove the duck and cool, then place on a chopping board and carefully, using a knife and your fingers, remove all the meat from the bones, discarding the bones. Chop the duck meat into 5 cm pieces. Arrange the duck meat in the base of a 1.5 litre heatproof bowl. Combine all the ingredients for the marinade, stirring to dissolve the sugar, then slowly pour it over the duck.
  2. While the duck is cooking, put the dried shrimp in a heatproof bowl, cover with boiling water and soak for 30 minutes. Drain, then chop. Drain the rice and wash thoroughly, then place it in a saucepan and cover with 750 ml water. Bring to a simmer over a medium heat and cook for 12–15 minutes, or until tender, then drain and set aside to cool.
  3. Drain the lotus seeds and remove any small bitter green shoots. Heat the oil in a large saucepan, then add the lotus seeds, ham and shrimp and cook for 1–2 minutes, then stir in the rice wine, soy sauce and salt. Remove the pan from the heat, add the rice and mix well. Carefully place the rice mixture over the duck and smooth the surface, cover the bowl with foil and put the bowl in a large saucepan (as above), cover and steam over a medium heat for 1 hour. Remove the bowl from the pan, cover and rest for 20 minutes, then invert onto a plate and serve.
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