Steamed Duck

[Bonsai]

This is a recipe from Neil Perry's "Balance and Harmony" book. I think Thermomixer had the idea of using oven bags in the varoma.

Name of Recipe: Steamed Duck in the Varoma
Number of People:4
Ingredients:
whole duck approximately 1.8kg, neck and wingtips removed
1 tsp sugar
1 tsp salt
125 ml shaoxing wine (or sherry)
3 slices of ginger
3 spring onions sliced
375 ml chicken stock[/b]


Preparation:
bring a large pot of water to the boil and cook duck for 5 minutes then drain
put duck in a large oven bag
mix all other ingredients together and pour into oven bag and seal well
Put 2 litres of water in thermomix, place varoma on top and snuggle oven bag/duck into it (it fits!)
cook on varoma temp for 2 hours - check water level in jug after an hour an top up with boiling water if necessary
remove duck (saving seasoning in bag)
serve duck scattered with extra sliced spring onios and chili if you like,  with rice and veges with seasoning to pour over it[/b]


Photos:

Tips/Hints:
You can put rice in the basket in the thermomix jug in the last 15 minutes of cooking - remember rice will cook faster than usual as the water is already boiling.

[Bonsai]

I forgot to add that I also removed the parson's nose and other very fatty bits from the duck before cooking. These bits can be rendered down in a hot oven to provide you with duck fat for roasting potatoes or other artery-hardening purposes 

[cgonsalv]

My DH loves duck Bonsai, so will give this one a go.  Thanks for sharing.