Name: 8 Treasures Duck
Ingredients: Duck, 2-3 kg; Seasalt, As needed; Five-spice powder, 2 teaspoons; Soy Sauce, 3 tablespoons; Oyster sauce, 3-4 tablespoons; Chinese “Huo Tiao”wine, as needed; White pepper, as needed; Cornstarch, 2 teaspons; “Fatt Choy”, 1 small handful; Bamboo Shoots, 200g; Glutinous Rice, soaked overnight, 1 1/2 cups; Chestnut, 1 cup; Chinese Mushroom, soaked, 8 pieces; Lotus Seed, soaked, 1/2 cup; Gingko, 1/2 cup; Salted Egg Yolk, 4nos; Dried Shrimps, 3 tablespoons; Red Dates 6-8 nos; Chinese Sausages (optional) , 2 nos

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8 Treasures Duck

Eight Treasure Dish is a popular traditional Chinese dish as it may take hours to process as it needs to be marinated, fried, and stuffed with eight different ingredients before it’s steamed or braised till it’s soft and tender. But the wait for this dish will definitely be worth it!

Yields1 Serving

Duck, 2-3 kg

Seasalt, As needed

Five-spice powder, 2 teaspoons

Soy Sauce, 3 tablespoons

Oyster sauce, 3-4 tablespoons

Chinese “Huo Tiao”wine, as needed

White pepper, as needed

Cornstarch, 2 teaspons

“Fatt Choy”, 1 small handful

Bamboo Shoots, 200g

Filling

Glutinous Rice, soaked overnight, 1 1/2 cups

Chestnut, 1 cup

Chinese Mushroom, soaked, 8 pieces

Lotus Seed, soaked, 1/2 cup

Gingko, 1/2 cup

Salted Egg Yolk, 4nos

Dried Shrimps, 3 tablespoons

Red Dates 6-8 nos

Chinese Sausages (optional) , 2 nos

In a big bowl,marinade the duck with seasalt, five-spice powder and soy sauce.

Marinade for at least 4 hours or overnightFILLING: Using a hot pan, heat up some oil, saute the dried shrimps, Chinese sausages, mushrooms. Remove from heat.

Stir in the remaining ingredients and season with soy sauce, oyster sauce, Chinese Wine and also white pepper.

Heat up a big wok of oil and deep fried the duck until golden brown.

Stuff the filling into the cavity of the duck and secured with woodenstick.

Place the duck on the sliced bamboo shoots and steam at medium heat for at least 2 ½ hour.

Remove the duck on the serving plate and strain the sauce in a sauce pan.

Thicken the sauce with some cornstarch solution and add in the fatt choy as well.

Drizzle the sauce over the duck and serve with the bamboo shoots.

Ingredients