Ingredients

6 medium-sized onions
75-100 g (3-4 oz) roast pork deep frying
6 slices root ginger
6 medium-sized Chinese dried mushrooms
22 ml (1 1/2 tablespoons) lard (use oil if not available)
45 ml (3 tablespoons) soy sauce
125 ml (i pint) oil for semi deep frying
1 Chinese cabbage or 225 g (1/2 lb) celery
15 ml (1 t4blespoon) oyster sauce
1.35-1.8 kg (3-4 lb) duck

** Free Chinese Recipes **

Method:

Cut the onions into quarters, and the roast pork. across lean and fat, into small cubes. Shred the ginger, soak the mushrooms and cut the caps in quarters (discarding the stalks).

Heat the lard in a small frying pan. Add the foregoing ingredients, stir-fry for 2 1/2 minutes, and stuff them into the cavity of the duck, after rubbing the inside with soy sauce. Skewer the duck to hold the stuffing inside.

Heat the oil in a frying pan. Turn the duck in the hot oil until slightly brown (about 5-6 minutes). Remove and drain the duck, and place it in a deep-sided heatproof dish. Put the dish into a steamer and steam vigorously for 1 1/2 hours.

Tear the cabbage (or, chop the celery) into individual leaves (or pieces), lay them under the duck, and steam for a further 15 minutes. Drain the liquid at the bottom of the dish into a small saucepan.

Add the remaining soy sauce and oyster sauce and bring the mixture to the boil. Pour the sauce over the duck, and serve it in the heatproof dish. The duck should be tender enough to be taken to pieces with chopsticks.