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!

AuthorbigadminYields1 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
1

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

2

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.

3

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

4

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

5

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

6

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

7

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

8

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

9

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

AuthorbigadminYields1 Serving

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
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

Directions

1

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

2

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.

3

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

4

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

5

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

6

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

7

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

8

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

9

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

8 Treasures Duck
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