Eight Treasure Braised Buckled Duck

Name: Eight Treasure Braised Buckled Duck
Prep time: 20 min
Cook time: 1 h 30 min
Total time: 1 h 50 min
Ingredients: 1 (approx 350 g) plucked eviscerated duck (cleaned, simmered to 70% doneness then cut into chunks); 750 g soaked job's tears (coix seed); 50 g soaked dried lily bulbs; 100 g soaked lotus seeds; 25 g soaked shiitake mushrooms (diced); 50 g pork (diced); 50 g ginkgo nut meat; 50 g chestnut meat; 15 g cured ham (diced); 3 tsp fine sea salt; 2 tsp minced ginger; 2 cup secondary stock; 3 cup superior stock; 2 tsp MSG (for seasoning); 1 tbsp peanut oil (for stir-frying)

A Zhejiang dish made by steaming and braising whole duck with eight ingredients, including Job's tears, lily bulb, lotus seeds, and shiitake mushrooms. The broth is thick and milky white, with a soft, glutinous, and savory flavor.

1h 50m

Easy

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Ingredients

plucked eviscerated duck (cleaned, simmered to 70% doneness then cut into chunks) 1 (approx 350 g)

soaked job's tears (coix seed) 750 g

soaked dried lily bulbs 50 g

soaked lotus seeds 100 g

soaked shiitake mushrooms (diced) 25 g

pork (diced) 50 g

ginkgo nut meat 50 g

chestnut meat 50 g

cured ham (diced) 15 g

fine sea salt 3 tsp

minced ginger 2 tsp

secondary stock 2 cup

superior stock 3 cup

MSG (for seasoning) 2 tsp

peanut oil (for stir-frying) 1 tbsp

Instructions

Prepare the duck chunks

Clean the plucked eviscerated duck, place it in a boiling stockpot and simmer to 70% doneness, then remove and let cool before cutting into chunks. Arrange the chunks in a clay pot with the skin side down. Dice the pork, cured ham, and soaked shiitake mushrooms.

Steam and braise

Heat peanut oil in a wok to 30% of its smoking point, add minced ginger, then add diced pork, soaked shiitake mushrooms, soaked lily bulbs, soaked job's tears, soaked lotus seeds, ginkgo nut meat, chestnut meat, and diced cured ham. Stir-fry for a few minutes, then add fine sea salt and MSG, stir to combine, and spread the mixture over the duck chunks. Pour in the secondary stock, place in a steamer, and steam over medium heat until all ingredients are tender.

Finish the soup

After removing from the steamer, pour out the original cooking stock into a soup tureen. Place a wok over high heat, add the original stock and superior stock, bring to a boil, skim off any foam, season with fine sea salt and MSG, then pour the soup into the tureen to serve.