1 duck about 3 lbs., prick skin with fork
1 cup glutinous rice, soaked overnight
3 tablespoons dried shrimps, soaked until soft
2 teaspoons salt
2 tablespoons black soy sauce
2 tablespoons sesame oil
2 tablespoons Chinese wine or sherry
1 teaspoon pepper
4 tablespoons chopped scallion
4 cups of water
2 tablespoons brown sugar
Steam duck for 30 minutes. Remove and cool. Mix rice with shrimps, salt, 1 tablespoon of soy sauce, sesame oil, Chinese wine, pepper and scallions. Stuff duck with mixture and sew up cavity with thread. Place in casserole with water and simmer for 30 minutes or until tender. Remove and reserve liquid. In a clean wok add soy sauce, sugar, sherry and 4 tablespoons of broth and simmer until thick. Add duck and glaze all over. Serve hot.