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Classic
Cook Books
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page 30
STEAMED DUCK
Three and one half pound duck; one quarter pound of pork; one quarter pound of
mushrooms; one quarter pound of water chestnuts; one quarter cup of barley; one
and one half tablespoonfuls of syou; one teaspoonful of salt.
After the duck has been well cleaned, inside and out, cut down the breast, dry
well, and rub it thoroughly with salt. Lay in a bowl, and then prepare the
following filling: Take one quarter pound of pork, chopped fine; one quarter
pound of mushrooms, cut small, and one quarter pound of water chestnuts, sliced
thin. Boil one quarter pound of barley for ten minutes, adding half a
tablespoonful of syou and a teaspoonful of salt. Mix together all of the above
ingredients, fill the duck, and sew or skew it up. Steam for three hours, and
serve with rice.
DUCK WITH HERBS
Three to four pound duck; one quarter pound of pork fat; one onion;
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