Braised Lotus and Leek Duck

• 1 (4 to 5 pound) duck, washed, cleaned and patted dry
• 2 tablespoons salt
• 1 teaspoon white pepper
• 1/2 teaspoon szechwan peppercorns
• 5 cups peanut oil
• 4 ounces dried lotus seeds, soaked in warm water for 3 hours and drained
• 8 dried black mushrooms, soaked in warm water for 1 hour, drained, de-stemmed and quartered
• 2 leeks, white part julienned and washed very well
• 1/4 pound bacon, 1/8-inch pieces
• 6 slices peeled ginger
• 1 quart chicken stock for steaming
• 1 tablespoon oyster sauce
• 1 tablespoon dark soy sauce
• 1 tablespoon shaoxing
• 1 tablespoon sugar
• 1/2 tablespoon ginger julienned
• 2 tablespoons butter

1. Combine salt and peppers.
2. Rub the inside and outside with the salt mix.
3. Fill a large wok with peanut oil and heat until hot (350 degrees).
4. Place duck in wok and ladle hot oil on duck until completely golden brown, about 5 minutes total.
5. Drain well.
6. In a bowl, combine lotus, mushrooms, leeks, bacon and ginger.
7. Stuff duck with mix and place on a tight fitting oval plate.
8. Fill a wok with chicken stock and place a steaming rack inside that can accommodate the plate.
9. Cover with lid and steam for 2 1/2 hours over medium heat.
10. Remove plate.
11. Turn the wok on high, add sauce ingredients and reduce stock, if necessary, to 1 cup.
12. Whisk in the butter to finish the sauce and check for seasoning.
13. PLATING: Nap the duck with the sauce and serve whole with a large serving spoon and fork.
14. A knife will not be necessary.

salt, white pepper, peppercorns, peanut oil, lotus seeds, black mushrooms, leeks, bacon, ginger, chicken, oyster sauce, soy sauce, shaoxing, sugar, ginger, butter

Taken from www.foodnetwork.com/recipes/braised-lotus-and-leek-duck-recipe.html (may not work)