Eight Treasure Duck
Shanghai-style Eight Treasure Duck, finished with a glossy red-brown sheen and intact shape, features tender duck meat and a rich, fragrant aroma.
Ingredients
fat duck (plump young duck, slaughtered and cleaned, back split, feet trimmed)
1
diced bamboo shoots
to taste
diced meat
to taste
diced ham
to taste
diced chestnuts
to taste
diced chicken gizzards
to taste
diced dried shiitake mushrooms
to taste
lotus seeds
to taste
dried shrimp
to taste
cooked glutinous rice
to taste
Shaoxing wine
to taste
soy sauce (for coating duck and seasoning)
to taste
sugar
to taste
MSG (monosodium glutamate)
to taste
shrimp
to taste
wet cornstarch (for thickening)
a pinch
cooked green peas
to taste
lard
to taste
bamboo shoot slices
to taste
dried shiitake mushroom slices
to taste
Instructions
1
Step 1
Slaughter and clean the plump young duck, split the backbone, trim the feet, blanch in boiling water then remove and rinse, drain, and coat the duck with soy sauce.
2
Step 2
Place the diced bamboo shoots, diced meat, diced ham, diced chestnuts, diced chicken gizzards, diced dried shiitake mushrooms, lotus seeds, dried shrimp, and cooked glutinous rice in a bowl. Add Shaoxing wine, soy sauce, sugar, and MSG, mix into a filling, and stuff into the duck's cavity.
3
Step 3
Place the duck back-up in a container, steam in a steamer for 3-4 hours until the duck meat is tender and falling apart, then remove and flip onto a serving plate.
4
Step 4
Heat a wok, add lard, quickly cook the shrimp until just done then remove, leave a little oil in the wok, add the bamboo shoot slices and dried shiitake mushroom slices, add a little soy sauce and an appropriate amount of the original duck steaming liquid, bring to a boil, add the cooked shrimp and cooked green peas, add a little wet cornstarch to thicken, drizzle with lard, remove from the wok, and pour over the duck to serve.
