Stuffed Duck in Buddhist Style

Ingredients

In this adaptation, we have replaced the traditional Italian ingredients with Chinese Buddhist alternatives. The original recipe calls for ingredients such as pancetta and Parmesan cheese, which are not suitable for Buddhist cuisine. Instead, we have incorporated mushrooms and tofu to create a plant-based stuffing that is both flavorful and nutritious. Additionally, we have infused the dish with Chinese herbs to enhance the traditional flavors of the original recipe. We alse have the original recipe for Anatra farcita alla Novarese, so you can check it out.

• 1 whole duck (about 2 kg / 4.4 lbs) 1 whole duck (about 2 kg / 4.4 lbs)
• 200g (7 oz) mushrooms, finely chopped 200g (7 oz) mushrooms, finely chopped
• 200g (7 oz) firm tofu, crumbled 200g (7 oz) firm tofu, crumbled
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 2 tablespoons sesame oil 2 tablespoons sesame oil
• 1 tablespoon Chinese five-spice powder 1 tablespoon Chinese five-spice powder
• 1 tablespoon minced ginger 1 tablespoon minced ginger
• 1 tablespoon minced garlic 1 tablespoon minced garlic
• 1 tablespoon chopped fresh cilantro 1 tablespoon chopped fresh cilantro
• 1 tablespoon chopped fresh scallions 1 tablespoon chopped fresh scallions
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories: 350 kcal / 1465 KJ
• Fat: 15g (Saturated Fat: 3g)
• Carbohydrates: 15g (Sugars: 3g)
• Protein: 40g
• Fiber: 5g
• Salt: 2g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a large bowl, combine the mushrooms, tofu, soy sauce, sesame oil, Chinese five-spice powder, ginger, garlic, cilantro, scallions, salt, and pepper. Mix well.
3. 3.
   Rinse the duck thoroughly and pat it dry with paper towels.
4. 4.
   Stuff the duck cavity with the mushroom-tofu mixture, ensuring it is evenly distributed.
5. 5.
   Use kitchen twine to truss the duck, securing the legs and wings.
6. 6.
   Place the stuffed duck on a roasting rack in a roasting pan.
7. 7.
   Roast the duck in the preheated oven for approximately 2 hours, or until the skin is golden brown and crispy, and the internal temperature reaches 75°C (165°F).
8. 8.
   Remove the duck from the oven and let it rest for 10 minutes before carving.
9. 9.
   Serve the Stuffed Duck in Buddhist Style as a centerpiece dish, garnished with fresh cilantro and scallions.

Treat your ingredients with care...

• Mushrooms — Ensure the mushrooms are finely chopped to create a cohesive stuffing mixture.
• Tofu — Use firm tofu to maintain its texture during cooking.
• Chinese five-spice powder — Adjust the amount according to personal preference, as it can be quite aromatic.

Tips & Tricks

• To achieve a crispier skin, you can increase the oven temperature to 200°C (400°F) for the last 10 minutes of cooking.
• For a more intense flavor, marinate the stuffed duck overnight in the refrigerator before roasting.
• Serve the Stuffed Duck in Buddhist Style with steamed rice and stir-fried vegetables for a complete meal.

Serving advice

Carve the Stuffed Duck in Buddhist Style at the table, allowing guests to enjoy the aroma and presentation. Serve it with a side of steamed rice and a medley of stir-fried vegetables for a well-rounded meal.

Presentation advice

Present the Stuffed Duck in Buddhist Style on a large platter, garnished with fresh cilantro and scallions. The golden-brown skin and the colorful stuffing will create an eye-catching centerpiece for any dining occasion.