Eight Treasure Duck – 八宝鸭

Eight Treasure Duck isn’t exactly the most popular dish with the recent generations of home cooks as this can sometimes be quite tedious to cook at home. But I remember my grandmother cooking it for major Chinese festivals. You can taste the labour of love that goes into it with every bite. We simplified the original version to make this dish more accessible but still retaining the goodness in taste of it!

By braising the whole duck, it ensures that you get succulent tender meat and the 8 treasures used gives this dish an intense fragrance to the braising sauce.

#themeatmensg #simple #delicious #knifecookingoilsg #cnyrecipes

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  • Servings: 8

  • Time: 2hr 30mins

  • Skill: Intermediate

Ingredients:

  1. 1 medium duck

  2. 500g sea cucumbers

  3. 12 Chinese dried mushrooms

  4. 10 dried scallops

  5. 1 fresh bamboo shoot (peeled and sliced thick)

  6. 30g ginger slices

  7. 1 tsp sesame oil

Duck marinade:

  1. 1 tsp dark soy sauce

  2. 1 tsp salt

  3. 1 tsp 5 spice powder

  4. 1 tbsp Shaoxing wine

  5. ½ tbsp sesame oil

Stuffing:

  1. 1 tbsp knife groundnut oil

  2. 1 tbsp minced garlic

  3. 1 tbsp minced shallots

  4. 1 tbsp Shaoxing wine

  5. ¼ tsp white pepper

  6. ¼ cup chicken stock

  7. ½ cup glutinous rice (wash and soaked overnight)

  8. ¼ cup bamboo shoots (diced)

  9. ¼ cup liver sausage (diced)

  10. ¼ cup fresh lotus seeds (halved)

  11. ¼ cup water chestnuts (diced)

Braising Stock:

  1. 1½ litres chicken stock

  2. 2 tbsp oyster sauce

  3. 2 tbsp light soya sauce

  4. 1 tbsp dark soya sauce

  5. 2 tbsp Shaoxing wine

  6. 30g rock sugar

Steps:

  1. Marinate duck with 1 tsp dark soy sauce, 1 tsp 5-spice powder, 1 tsp salt, 1 tbsp Shaoxing wine and ½ tbsp sesame on the skin and cavity. Leave to marinate overnight

  2. Heat 1 tbsp oil in wok. Fry 1 tbsp minced shallots and 1 tbsp garlic until fragrant

  3. Add in ¼ cup liver sausage (diced), fry for 1 minute

  4. Add in½ cup glutinous rice (wash and soaked overnight). Fry until its coated with oil

  5. Tumble in ¼ cup fresh lotus seeds (halved), ¼ cup bamboo shoots (diced) and ¼ cup water chestnuts (diced)

  6. Swirls a round of Shaoxing wine around the edge of the glutinous rice mixture

  7. Pour in ½ cup chicken stock. Simmer until water evaporates. Dish out and allow to cool

  8. Heat up 500ml oil. Use a ‘S’ metal hook to hook the duck, as shown in video. Use a ladle to ‘shower’ the duck with hot oil until the duck skin tightens up

  9. Place on plate to cool

  10. Stuff the glutinous rice mixture into the duck’s cavity and secure the opening with a skewer

  11. Arrange slices of sliced bamboo shoots and 30g ginger slices at the bottom

  12. Place duck into a claypot

  13. Add 1½ litres chicken stock, 2 tbsp oyster sauce, 1 tbsp dark soya sauce, 2 tbsp light soya sauce, 2 tbsp Shaoxing wine and 30g rock sugar. Cover and cook on medium boil for 45 minutes

  14. Remove cover, turn over duck and add 500g sea cucumber, 12 Chinese dried mushrooms and 10 dried scallops

  15. Cover and continue cooking for another 30 minutes, or till duck is tender

  16. Cut open the duck for stuffing in its cavity