Ingredients:
One 6 lb duck
20 g kosher salt
1/2 tsp Chinese five spice
1/4 c brown rice syrup
1 tsp Chinkiang vinegar

2 c glutinous rice
2 c chicken stock
2 links lap cheong sausage
1/2 onion
2 tbsp butter
6 dried shiitake mushrooms
8 red dates
8 walnuts
1/2 tbsp dark soy sauce
1/2 tbsp light soy sauce
1 tbsp brown sugar

Ballotine duck (leaving thigh and drumstick bones intact) and coat in mixture of kosher salt and five spice. Let duck cure in refrigerator for 24 hours. Soak glutinous rice in water overnight. The next day, soak shiitake mushroom and red dates in boiling water for 15 minutes. Sautee onion in butter, then add sausage, diced shiitake mushrooms, red dates and walnuts and cook until just combined. Add soaked glutinous rice, chicken stock, soy sauces and brown sugar and bring to a boil and then let simmer on low for for 20 minutes.

When rice stuffing is cooled, stuff ballotined duck with 3 cups of stuffing. (The remainder may be served separately). Tie duck closed around stuffing with kitchen twine, poke duck skin liberally with a skewer, and brush with rice syrup and vinegar mixture. Bake duck at 400F for 20 minutes, and then lower temperature to 325F for 1 hour. Temperature of the duck should be no lower than 165F.

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