Hainanese Duck Rice

• 8 ounces Hokkien noodles (spaghetti may be substituted)

• 1 pound large shrimp, peeled and deveined

• 2 cups whole green beans

• 2 carrots, thinly sliced

• 4 scallions, thinly sliced

• 1 tablespoon garlic, finely minced

• 1 tablespoon ginger root, finely minced

• 2 tablespoons sesame oil

• 1/4 cup soy sauce

• 1 teaspoon chili garlic sauce

• 1 teaspoon cornstarch

• 2 cups stock (chicken, fish or vegetable)

Remove the giblets from the duck, trim off the excess skin flaps and use them along with vegetable trimmings (onion, celery, bell pepper, etc.) to make a stock. Combine the cooked white and brown rice in a large mixing bowl. Add garlic, ginger and scallions and stir to mix thoroughly. Fill the duck cavity with the rice mixture and fold the skin flaps over the opening. Place excess rice into a small casserole covered casserole dish. Rub the duck with soy sauce, surround it with pandan leaves or scallions, wrap with aluminum foil and place on a rack in a roasting pan filled with about 1/2 inch of water. Roast the duck at 400 degrees for one hour.

After one hour, open the aluminum foil and allow the duck to brown for about 30 minutes Place excess rice into the oven for about 30 minutes. Remove duck from oven. Scoop rice onto serving plates. Carve duck into individual servings and arrange on plates. Serve with hoisin and dipping suaces.

Hainanese Dipping Sauces

Spicy Dipping Sauce

2 limes, juice only
1/2 teaspoon chili garlic sauce
1 teaspoon sugar
1/4 cup duck stock

Combine all ingredients in a jar with a tight fitting lid. Shake gently to mix.

Ginger Dipping Sauce

1/4 cup duck stock
2 tablespoons ginger root, finely shredded
1 teaspoon sugar

Combine all ingredients in a jar with a tight fitting lid. Shake gently to mix.

Baby Bok Choy Stir-Fry

8 whole baby bok choy, washed and trimmed
2 tablespoons rendered duck fat

Heat the duck fat in a large wok. Add whole baby bok choy and stir-fry until stalks are tender and leaves are barely wilted, about 3 to 5 minutes. Serve immediately.