Two days before making the duck soak the sea cucumbers and abalones in cold water. They don’t have to be refrigerated as long as you replace the water every twelve hours. On the morning you make the duck cook the abalones and sea cucumbers by steaming them in separate shallow bowls. Steam the abalones for three hours and the sea cucumbers for two hours. Cut both the abalones and the sea cucumbers into about half-inch cubes and set aside.
Soak the glutinous rice for at least four hours. Drain the water and set aside. Soak the conpoy, dried shiitake mushrooms and dried lotus seeds in water for at least two hours. Remove the stems from the shiitake mushrooms and cut them into half-inch cubes and set aside. Shred the conpoy into strands and set aside. Drain the lotus seeds and set aside.
Cut the chicken breast and ham into half-inch cubes and set aside.
Starting from the cavity debone the duck around the ribs. Dislodge the thighbones and wing bones from the main bones until the entire body bone structure is removed. Cut off the front two sections of the wings. Save the bones for making duck stock. Marinate the entire duck in the marinade mixture for about thirty minutes.
Heat a wok until a drop of water sizzles and evaporates immediately. Swirl two tablespoons of vegetable oil into the wok. Add the minced garlic and ginger then stir-fry for about thirty seconds. Add the chicken breast and stir-fry for another thirty seconds. Next add the rest of the dressing ingredients to the wok. Stir-fry and combine all the ingredients together for another one minute. Do not add any salt as the dried seafood and the ham will season the dressing during steaming. Remove from heat and let cool.
Sew the opening of the duck neck tightly with kitchen string and a needle. Fill the body cavity with all the dressing. Sew the opening in the duck belly as well. The entire body cavity should be sewn tightly as the dressing will expand when the duck cooks. Take a kitchen string and tie the middle of the duck’s body to create the shape of a bottle gourd.
In a wok heat the vegetable oil for frying to about 375 degrees F. Fry the duck in the oil turning it over occasionally to make sure the skin is browned evenly. Drain the duck and put it in a shallow bowl. Steam the duck for about three hours. Remove the duck and put it on a serving plate.
Some liquid will collect in the bowl. Pour it into a mixing bowl and skim off as much of the fat as possible. Combine this duck liquid with chicken stock and heat until boiling. Thicken the sauce with the cornstarch slurry. Pour the sauce over the entire duck and garnish with steamed bok choy or greens and serve.
