Materials:
1 duck gizzard (optional) 2 tablespoons vegetable oil
4 spring onions, finely chopped
2 slices root ginger, peeled and finely chopped
4 dried Chinese mushrooms, soaked for 20 minutes, drained, stemmed and diced
20 dried lotus seeds soaked overnight, drained and diced
15 g (1/2 oz) dried shrimps, soaked for 20 minutes, drained and chopped
100 g (4 oz) cooked ham, diced
8 dried chestnuts, soaked overnight, simmered until soft and chopped
2 tablespoons Chinese wine or dry sherry
1/2 teaspoon salt
freshly ground black pepper
450 g (1 lb) glutinous or pudding rice, cooked
1 duck, about 1.5 kg (3 1/2 lb), boned (ask the butcher to do this)
2 tablespoons dark soy sauce


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Preparation time: 20 minutes, plus soaking
Cooking time: about 1 hour 15 minutes
Oven: 190 degree C, 375 degree F, Gas mark 5


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2. Heat the oil in a wok until smoking and add half of the spring onions and the ginger. Stir together for a few seconds, then add the mushrooms, duck gizzard, lotus seeds, shrimps, diced ham, chestnuts, wine, light soy sauce, salt and pepper. Mix together well, add the rice and mix again.

3. Pack this mixture into the duck and reform the shape. Do not stuff too full. Close up the tail and neck openings with a needle and thread.

4. Wipe the duck dry and brush with the dark soy sauce. Place on a wire tray over a roasting tin and roast in the preheated oven for 1 1/4 hours or until the juices run clear.

5. To serve, make a long central cut down the breast and sprinkle with remaining spring onions.