Jeweled Stuffed Duck

This is from the Diana Liu cookbook. This is one I haven't tried yet. If anyone tries this let me know how it turns out. Looks like a bit of work to me.

• Ready In: 5 hrs 20 mins
• Serves: 6-8
• Yields: 1 duck

Ingredients

• 1  duck, 4 lbs
• 1⁄2 cup soy sauce
• 6 (1 inch)  squares dried tangerine peel
• 1⁄4 cup sherry wine
• 1⁄2 cup  oil
• 3  tablespoons sugar
• 1⁄2 cup water
• 8  red dates, washed

• Stuffing

• 2  cups  cooked sweet rice, prepared in chinese style (see Basic Plain Rice)
• 1⁄2 cup  shelled raw peanuts (boiled 30 minutes, skinned)
• 1⁄4 cup lotus seeds (boiled 30 minutes, skinned)
• 3  dried mushrooms, prepared and diced
• 1⁄4 cup bamboo shoot, diced
• 2  teaspoons salt

Directions

1. Mix stuffing well; stuff duck; sew both cavities.
2. Heat 1/2 cup oil in a large roasting pan until hot.
3. Brown both sides of duck in pan.
4. Add soy sauce, sugar, sherry, water, red dates and tangerine peels; bring to boil.
5. Cover and simmer 4 hours.
6. Baste duck every 30 minutes during simmering.
7. Transfer duck to a large platter.
8. Arrange red dates and tangerine peels on duck before serving.