Recipe of the week
Fowl Stuffed Duck
one live duck(2000g)
one live wild duck(750)
one live pigeon(250g)
dried mushrooms soaked in water
winter bamboo shoot slices
1. Clean, remove the carcass and scald each fowl.
2. Put the pigeon into the wild duck with its head pointing out, stuff
the pigeon and wild duck with mushrooms, and ham slices.
3. Put the wild duck into the duck, stuff any free space with mushrooms,
ham slices and winter bamboo shoot slices.
4. Scald and drain the "ducks", put on a bamboo grid in casserold, add
gizzards, livers, water and seasonings, bring to the boil, skim, put
the lid on the casserol, simmer for 3 hours till soft and tender, add
salt, simmer for 30 minutes.
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