DUCK WITH SUGAR CANE - VIT TIEM MIA

      Title: DUCK WITH SUGAR CANE - VIT TIEM MIA
  Categories: Vietnamese, Meats
       Yield: 6 Servings
  
     1/2 c  Shelled peanuts, red skin
            -removed
     1/2 c  Chestnuts, either fresh or
            -dried
     1/2 c  Ginkgo nuts, canned or fresh
     1/2 c  Dried lotus seeds
       8    Dried Chinese mushrooms
     1/2 c  Red dates (jujubes)
       1    Duck (about 5 pounds)
            Salt
       1 tb Finely chopped fresh ginger
            -root
       3    Shallots, chopped fine
       2    Eighteen-inch pieces of
            -sugar cane (if unavailable,
            -omit)
            Clear water from 1 coconut
       1 ts Rock sugar
       1 tb Fish sauce
       3    Scallions, both green part
            -and white, cut into 4
            -pieces crosswise
            Black pepper to taste
            Fresh coriander, chopped
  
   Prepare the various nuts, the lotus seeds, dried mushrooms, and red
   dates as follows: Soak the peanuts in hot water for 30 minutes; drain
   and set aside. If using dried chestnuts, boil for 20 minutes, drain,
   and set aside. If using fresh ginkgo nuts, remove the shell and
   blanch to remove the thin inner skin; set aside. Soak the Chinese
   mushrooms in hot water for 20 minutes, then drain, remove the stems
   and cut into quarters; set aside. Boil the dried lotus seeds for 20
   minutes; drain and set aside. Soak the red dates in hot water for 30
   minutes. (If they are very dry, boil for 10 minutes.) Drain and set
   aside. Rinse and clean the duck. Rub salt over the duck and rinse
   off; let dry for 10 minutes. Combine the ginger, shallots, and 1
   teaspoon salt. Rub the inside of the duck with the mixture. Combine
   the peanuts, chest- nuts, ginkgo nuts, lotus seeds, and 1 teaspoon
   salt and stuff the duck. Sew the duck closed with heavy white thread,
   or else use skewers. Peel the sugar cane and cut into thin lengthwise
   strips, the same length as the duck. Place 3 pieces of white kitchen
   string on a flat surface, long enough to tie the slices of sugar cane
   around the duck, covering the entire surface. Bring the string around
   and tie as you would a roast. Turn the duck over and slide the
   remaining strips under the string, covering the entire duck with the
   sugar cane. Pour the coconut water into a large pot. Put the duck
   into the pot and add enough water to completely cover. Add the rock
   sugar and 1 teaspoon of salt. Bring to a boil and remove the scum
   continuously for 15 minutes, then turn the heat down, cover, and keep
   at a lively bubble for 2 hours. Turn the duck every 30 minutes. After
   2 hours, remove the duck from the pot; untie and discard the sugar
   cane. To the liquid remaining in the pot add the mushrooms, red
   dates, 1 teaspoon salt, and the fish sauce. Boil, covered, for 15
   minutes, then remove the duck to the broth, cover, and simmer for an
   additional 15 minutes. Remove the duck and add the scallion pieces to
   the broth. To serve, break the duck, with the bones, into 8 pieces.
   Put the pieces in individual bowls and add broth, some of the various
   nuts that were stuffed into the duck, red dates, and mushrooms.
   Sprinkle with black pepper and chopped fresh coriander.
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