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Roast Duck Sino-Burmese (Suitable for Crock Pot)
Mi Mi Khaing
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Ingredients
1 (3 1/2-pound) whole duck
2 teaspoons salt
1 1/2 tablespoons thick soy sauce
1 1/2 tablespoons thin soy sauce
1 teaspoon black pepper
1/3 cup dried mushrooms
3/4 cup pork
3 medium or 6 small onions
10 garlic cloves
3 large stalks celery
2 eggs
1/2 cup oil (less if duck is fatty)
2 tablespoons garlic chopped finely
1-foot length sugarcane (optional)
Methods
Dress and clean duck inside and out. Remove fat sac from just above vent by incision and removal of yellow knob seen there. This is to get rid of strong duck smell. Drain duck well.
Mix half of salt, soy sauces, and peeper. Rub duck inside and out with them. Let stand about 2 hours.
Soak mushrooms in water. Mince pork. Carefully clean mushrooms. Chop onions, garlic cloves, celery, and mushrooms finely. Mix all with eggs, rest of sauces, salt, pepper, and 1/3 of oil. Stuff duck with this mixture and sew up.
Mash the finely chopped garlic, heat rest of oil, and fry garlic till fragrant.
Remove pot from fire. Cut sugarcane lengthwise into 5 or 6 strips. Make a bed of this in the garlic oil and place duck in it.
Roast in oven for 1 1/2 to 2 hours, or place pot over low heat with coals on top. Test for tenderness, correct seasonings, and serve.
This recipe is suitable for use in a crock-pot.



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