---------- Recipe via Meal-Master (tm) v8.02
  Categories: Vietnamese, Meats
       Yield: 6 servings
     1/2 c  Shelled peanuts, red skin
     1/2 c  Chestnuts, either fresh or
     1/2 c  Ginkgo nuts, canned or fresh
     1/2 c  Dried lotus seeds
       8    Dried Chinese mushrooms
     1/2 c  Red dates (jujubes)
       1    Duck (about 5 pounds)
       1 tb Finely chopped fresh ginger
       3    Shallots, chopped fine
       2    Eighteen-inch pieces of
            -sugar cane (if unavailable,
            Clear water from 1 coconut
       1 ts Rock sugar
       1 tb Fish sauce
       3    Scallions, both green part
            -and white, cut into 4
            -pieces crosswise
            Black pepper to taste
            Fresh coriander, chopped
   Prepare the various nuts, the lotus seeds, dried
   mushrooms, and red dates as follows:
   Soak the peanuts in hot water for 30 minutes; drain
   and set aside. If using dried chestnuts, boil for 20
   minutes, drain, and set aside. If using fresh ginkgo
   nuts, remove the shell and blanch to remove the thin
   inner skin; set aside. Soak the Chinese mushrooms in
   hot water for 20 minutes, then drain, remove the stems
   and cut into quarters; set aside. Boil the dried lotus
   seeds for 20 minutes; drain and set aside. Soak the
   red dates in hot water for 30 minutes. (If they are
   very dry, boil for 10 minutes.) Drain and set aside.
   Rinse and clean the duck. Rub salt over the duck and
   rinse off; let dry for 10 minutes.
   Combine the ginger, shallots, and 1 teaspoon salt. Rub
   the inside of the duck with the mixture. Combine the
   peanuts, chest- nuts, ginkgo nuts, lotus seeds, and 1
   teaspoon salt and stuff the duck. Sew the duck closed
   with heavy white thread, or else use skewers. Peel the
   sugar cane and cut into thin lengthwise strips, the
   same length as the duck. Place 3 pieces of white
   kitchen string on a flat surface, long enough to tie
   the slices of sugar cane around the duck, covering the
   entire surface. Bring the string around and tie as you
   would a roast. Turn the duck over and slide the
   remaining strips under the string, covering the entire
   duck with the sugar cane. Pour the coconut water into
   a large pot. Put the duck into the pot and add enough
   water to completely cover. Add the rock sugar and 1
   teaspoon of salt. Bring to a boil and remove the scum
   continuously for 15 minutes, then turn the heat down,
   cover, and keep at a lively bubble for 2 hours. Turn
   the duck every 30 minutes. After 2 hours, remove the
   duck from the pot; untie and discard the sugar cane.
   To the liquid remaining in the pot add the mushrooms,
   red dates, 1 teaspoon salt, and the fish sauce. Boil,
   covered, for 15 minutes, then remove the duck to the
   broth, cover, and simmer for an additional 15 minutes.
   Remove the duck and add the scallion pieces to the
   broth. To serve, break the duck, with the bones, into
   8 pieces. Put the pieces in individual bowls and add
   broth, some of the various nuts that were stuffed into
   the duck, red dates, and mushrooms. Sprinkle with
   black pepper and chopped fresh coriander.