Eight Treasures Braised Duck
Traditional Hakka dish: debone roast duck, place it atop braised eight-treasure seafood medley, steam, then invert onto a serving plate and drizzle with red thickened sauce.
Ingredients
Dressed duck (cleaned, giblets removed, back split open, back pounded)
1 (1000g)
Rehydrated sea cucumber (cut into chunks)
100g
Dried scallops
100g
Rehydrated abalone (cut into chunks)
100g
Dried shrimp (original quantity not fully specified)
to taste
Squid (cut into chunks; mentioned in steps but not listed in ingredients)
to taste
Dried shiitake mushrooms
to taste
Dried oysters
to taste
Fried fish maw
to taste
Oil
to taste
Arrowroot starch (slurried for thickening)
to taste
MSG (seasoning powder)
to taste
Soy sauce
to taste
Oyster sauce
to taste
Scallions (for garnish)
to taste
Cilantro (for garnish)
to taste
Instructions
1
Preparing the duck
Wash the dressed duck, remove the giblets, split open from the back, score and pound the back to loosen it, then place in a soup pot and soak for 5–6 minutes. Remove and brush with soy sauce for color.
2
Frying the duck
Heat oil in a wok, fry the duck until golden brown, then transfer it to a clay pot, cook through, and remove the large bones.
3
Preparing the eight treasures
Wash the sea cucumber, abalone, squid, shiitake mushrooms, dried scallops and other seafood, cut into chunks, and braise in a wok with oyster sauce and MSG for 15 minutes. Remove and arrange in a bagua (eight-trigram) pattern, cover with a bowl, place the duck on top, and steam again.
4
Plating
When serving, invert onto another plate, garnish with scallions and cilantro on the side, thicken with the slurried arrowroot starch (red sauce), and serve.
