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Braised Duck with Glutinous Rice


1 duck about 3 lbs., prick skin with fork
1 cup glutinous rice, soaked overnight
3 tablespoon dried shrimps, soaked until soft
2 tsp. salt
2 tablespoon black soy sauce
2 tablespoon sesame oil
2 tablespoon Chinese wine or sherry
1 tsp. pepper
4 tablespoon chopped scallion
4 cups of water
2 tablespoon brown sugar

Steam duck for 30 minutes. Remove and cool. Mix rice with shrimps, salt, 1 tablespoon of soy sauce, sesame oil, Chinese wine, pepper and scallions. Stuff duck with mixture and sew up cavity with thread. Place in casserole with water and simmer for 30 minutes or until tender. Remove and reserve liquid. In a clean wok add soy sauce, sugar, sherry and 4 tablespoon of broth and simmer until thick. Add duck and glaze all over. Serve hot.




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