Eight Treasure Duck

Mains
Poultry

Easy Level:

Cook Time:

Servings:

8

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

Ingredients

Adjust Servings
US / Metric
0.00
medium duck
0.00
medium duck
0.00
g
g
sea cucumbers
0.00
g
g
sea cucumbers
0.00
Chinese dried mushrooms
0.00
Chinese dried mushrooms
0.00
dried scallops
0.00
dried scallops
0.00
fresh bamboo shoot (peeled and sliced thick)
0.00
fresh bamboo shoot (peeled and sliced thick)
0.00
g
g
ginger slices
0.00
g
g
ginger slices
0.00
tsp
tsp
sesame oil
0.00
tsp
tsp
sesame oil

Duck Marinade

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
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
Mark as completed

2

Heat 1 tbsp oil in wok. Fry 1 tbsp minced shallots and 1 tbsp garlic until fragrant
Heat 1 tbsp oil in wok. Fry 1 tbsp minced shallots and 1 tbsp garlic until fragrant
Mark as completed

3

Add in ¼ cup liver sausage (diced), fry for 1 minute
Add in ¼ cup liver sausage (diced), fry for 1 minute
Mark as completed

4

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

5

Tumble in ¼ cup fresh lotus seeds (halved), ¼ cup bamboo shoots (diced) and ¼ cup water chestnuts (diced)
Tumble in ¼ cup fresh lotus seeds (halved), ¼ cup bamboo shoots (diced) and ¼ cup water chestnuts (diced)
Mark as completed

6

Swirls a round of Shaoxing wine around the edge of the glutinous rice mixture
Swirls a round of Shaoxing wine around the edge of the glutinous rice mixture
Mark as completed

7

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

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
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
Mark as completed

9

Place on plate to cool
Place on plate to cool
Mark as completed

10

Stuff the glutinous rice mixture into the duck’s cavity and secure the opening with a skewer
Stuff the glutinous rice mixture into the duck’s cavity and secure the opening with a skewer
Mark as completed

11

Arrange slices of sliced bamboo shoots and 30g ginger slices at the bottom
Arrange slices of sliced bamboo shoots and 30g ginger slices at the bottom
Mark as completed

12

Place duck into a claypot
Place duck into a claypot
Mark as completed

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
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
Mark as completed

14

Remove cover, turn over duck and add 500g sea cucumber, 12 Chinese dried mushrooms and 10 dried scallops
Remove cover, turn over duck and add 500g sea cucumber, 12 Chinese dried mushrooms and 10 dried scallops
Mark as completed

15

Cover and continue cooking for another 30 minutes, or till duck is tender
Cover and continue cooking for another 30 minutes, or till duck is tender
Mark as completed

16

Cut open the duck for stuffing in its cavity
Cut open the duck for stuffing in its cavity
Mark as completed

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