Ingredients
1 duck (about 1400 g / 3 lb), 165 g sliced winter bamboo shoots, and appropriate amounts of soaked black mushroom slices, dried bamboo shoot segments, sliced chestnuts, bean curd sticks, ginkgo nuts, baby bok choy, and clear broth.
Seasonings
1000 g (about 2.2 lbs) cooking oil, soy sauce, water chestnut starch, sesame oil, scallion segments, ginger slices, Shaoxing wine, sugar, and salt, all to taste.
Instructions
1. Split the duck open from the back, remove the innards and feet, rinse clean, then quickly blanch it in warm oil over low heat, drain the oil, add soy sauce, salt, scallions, ginger, sugar, and clear broth, cover the pot and braise for about 10 minutes, remove the duck and place it on a plate, then steam for about 50 minutes, take it out, remove all large and small bones, and arrange neatly.
2. Add the sliced shiitake mushrooms, bok choy hearts, sliced chestnuts, ginkgo nuts, sliced winter bamboo shoots, sections of dried bamboo shoots, and bean curd sticks to a pot with salt to taste, cook for about 5 minutes, then remove and stuff into the duck cavity.
3. Place the duck breast-side up on a plate and steam for about 15 minutes. Remove, then invert onto another plate so the back faces upward. In a pan, combine some of the reserved duck broth with water chestnut starch to make a gravy, pour it over the duck, and finish by drizzling with sesame oil.