Jeweled Stuffed Duck

• 1 duck, 4 lbs
• 12 cup soy sauce
• 6 (1 inch) squares dried tangerine peel
• 14 cup sherry wine
• 12 cup oil
• 3 tablespoons sugar
• 12 cup water
• 8 red dates, washed
• 2 cups cooked sweet rice, prepared in chinese style (see Basic Plain Rice)
• 12 cup shelled raw peanuts (boiled 30 minutes, skinned)
• 14 cup lotus seeds (boiled 30 minutes, skinned)
• 3 dried mushrooms, prepared and diced
• 14 cup bamboo shoot, diced
• 2 teaspoons salt

1. Mix stuffing well; stuff duck; sew both cavities.
2. Heat 1/2 cup oil in a large roasting pan until hot.
3. Brown both sides of duck in pan.
4. Add soy sauce, sugar, sherry, water, red dates and tangerine peels; bring to boil.
5. Cover and simmer 4 hours.
6. Baste duck every 30 minutes during simmering.
7. Transfer duck to a large platter.
8. Arrange red dates and tangerine peels on duck before serving.

duck, soy sauce, peel, sherry wine, oil, sugar, water, red dates, sweet rice, peanuts, lotus seeds, mushrooms, bamboo shoot, salt

Taken from www.food.com/recipe/jeweled-stuffed-duck-366067 (may not work)