Duck With Sugar Cane - Vit Tiem Mia

---------- Recipe via Meal-Master (tm) v8.02

Title: DUCK WITH SUGAR CANE - VIT TIEM MIA
Categories: Vietnamese, Meats
Yield: 6 servings

1/2 c Shelled peanuts, red skin
-removed
1/2 c Chestnuts, either fresh or
-dried
1/2 c Ginkgo nuts, canned or fresh
1/2 c Dried lotus seeds
8 Dried Chinese mushrooms
1/2 c Red dates (jujubes)
1 Duck (about 5 pounds)
Salt
1 tb Finely chopped fresh ginger
-root
3 Shallots, chopped fine
2 Eighteen-inch pieces of
-sugar cane (if unavailable,
-omit)
Clear water from 1 coconut
1 ts Rock sugar
1 tb Fish sauce
3 Scallions, both green part
-and white, cut into 4
-pieces crosswise
Black pepper to taste
Fresh coriander, chopped

Prepare the various nuts, the lotus seeds, dried
mushrooms, and red dates as follows:
Soak the peanuts in hot water for 30 minutes; drain
and set aside. If using dried chestnuts, boil for 20
minutes, drain, and set aside. If using fresh ginkgo
nuts, remove the shell and blanch to remove the thin
inner skin; set aside. Soak the Chinese mushrooms in
hot water for 20 minutes, then drain, remove the stems
and cut into quarters; set aside. Boil the dried lotus
seeds for 20 minutes; drain and set aside. Soak the
red dates in hot water for 30 minutes. (If they are
very dry, boil for 10 minutes.) Drain and set aside.
Rinse and clean the duck. Rub salt over the duck and
rinse off; let dry for 10 minutes.
Combine the ginger, shallots, and 1 teaspoon salt. Rub
the inside of the duck with the mixture. Combine the
peanuts, chest- nuts, ginkgo nuts, lotus seeds, and 1
teaspoon salt and stuff the duck. Sew the duck closed
with heavy white thread, or else use skewers. Peel the
sugar cane and cut into thin lengthwise strips, the
same length as the duck. Place 3 pieces of white
kitchen string on a flat surface, long enough to tie
the slices of sugar cane around the duck, covering the
entire surface. Bring the string around and tie as you
would a roast. Turn the duck over and slide the
remaining strips under the string, covering the entire
duck with the sugar cane. Pour the coconut water into
a large pot. Put the duck into the pot and add enough
water to completely cover. Add the rock sugar and 1
teaspoon of salt. Bring to a boil and remove the scum
continuously for 15 minutes, then turn the heat down,
cover, and keep at a lively bubble for 2 hours. Turn
the duck every 30 minutes. After 2 hours, remove the
duck from the pot; untie and discard the sugar cane.
To the liquid remaining in the pot add the mushrooms,
red dates, 1 teaspoon salt, and the fish sauce. Boil,
covered, for 15 minutes, then remove the duck to the
broth, cover, and simmer for an additional 15 minutes.
Remove the duck and add the scallion pieces to the
broth. To serve, break the duck, with the bones, into
8 pieces. Put the pieces in individual bowls and add
broth, some of the various nuts that were stuffed into
the duck, red dates, and mushrooms. Sprinkle with
black pepper and chopped fresh coriander.

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