1 duck (4 to 5 lbs.)
Water to cover glutinous rice
1 c. glutinous rice
1/2 c. soy sauce
1 tbsp. sherry
1 tsp. salt
Dash of pepper
1 stalk green onion or Chinese parsley

Soak glutinous rice overnight in water. Drain excess water before using. Remove giblets from duck and wash. Place duck in a large pot. Cover with water and bring to a boil. Simmer for 20 minutes. Remove duck. Discard liquid. Stuff duck with glutinous rice then sew up securely or skewer and lace cavity. Place stuffed duck back into pot, cover with fresh water and bring to a boil. Simmer for 45 minutes. Pour out liquid and save for soup stock. Add soy sauce and sherry, then simmer for 30 to 45 minutes or until tender. Turn frequently to get the coloring even. Before serving, season with salt and pepper. Garnish. Serve. This recipe serves 6 to 8 people easily.

COMMENTARY: Usually, there isn't enough glutinous rice to satisfy everyone, so the cook may loosely wrap an extra cup of it in foil and boil it with the duck. Be sure to prick holes in the foil with a fork. Also, remember to allow enough room for the rice to expand. If you want to simplify this dish, just wrap the glutinous rice in foil without stuffing the duck. Then boil the duck until the meat falls off the bones easily. Using only the meat from the duck, add the soy sauce and sherry.

To serve, place duck meat over the rice and garnish with green onions or Chinese parsley.