Marinate duck with 1 tsp dark soy sauce, 1 tsp 5 spice powder, 1 tsp salt, 1 tbsp Shaoxing wine and 1/2 tbsp sesame on the skin. Leave to marinate overnight.
Heat oil in wok, fry minced shallots and garlic until fragrant.
Add in lap cheong and fry for 1 minute.
Then add in glutinous rice and fry until rice is coated with oil.
Add in halved lotus seeds, diced bamboo shoots, diced water chestnuts, dried red dates, chopped dried shrimps, diced carrots diced dried Chinese mushrooms and salted duck egg yolks. Mix until the mixture is well combined.
Swirl a round of Shaoxing wine around the edge of the glutinous rice mixture and mix.
Season with 1/4 tsp white pepper, 2 1/2 tbsp oyster sauce.
Pour in 1/4 cup chicken stock and simmer until the liquid evaporates. Then set the mixture aside to cool down.
Heat up 500ml oil in a wok.
Using a hook to hook the duck (from the neck). Carefully ladle the hot oil over the duck to ‘shower’ it until the duck skin tightens up. Then set the aside on a plate to cool down.
Once the duck is cool enough to handle, stuff the glutinous rice mixture into the duck’s cavity and secure the opening with a skewer.
In a claypot, arrange the sliced bamboo shoots and ginger slices at the bottom.
Then place the stuffed duck into the claypot.
Add in 2 tbsp light soy sauce, 2 tbsp oyster sauce, 2 tbsp Shaoxing wine, 1 tbsp dark soya sauce, rock sugar and 1 1/2 litres chicken stock.
Bring to boil, then cover and simmer over medium heat for 45 minutes.
Remove cover and add in sea cucumber, soaked Chinese dried mushrooms and dried scallops. Cover and continue cooking for another 30 minutes or until duck is tender.
Cut open the duck to reveal the stuffing and serve.