Hundred-Nut Whole Duck

Name: Hundred-Nut Whole Duck
Prep time: 1 h 10 min
Cook time: 2 h 20 min
Total time: 3 h 30 min
Ingredients: 1 (about 1500 g) Fat duck (slaughtered, defeathered, gutted, feet removed, boned into a boneless whole duck); 30 g Job's tears (coix seeds, impurities removed, soaked); 50 g Hunan lotus seeds (skin and core removed); 30 g Fox nuts (gorgon fruit, impurities removed, soaked); 30 g Hyacinth beans (cooked and peeled); 100 g Glutinous rice (washed and soaked); 15 g Dried shrimp (soaked in warm water until softened); 50 g Cooked ham (skin removed, diced); 30 g Mushrooms (rehydrated, diced); 500 g Rapeseed oil; 30 g Cooking wine; 5 g Salt; 3 g White pepper

A Sichuan dish featuring a deboned fat duck stuffed with eight-treasure filling, then steamed and fried until golden, yielding crispy skin and tender meat. Traditionally valued for strengthening the spleen and stomach and for nourishing yin and tonifying the kidneys.

3h 30m

Easy

0 favorites

Ingredients

Fat duck (slaughtered, defeathered, gutted, feet removed, boned into a boneless whole duck) 1 (about 1500 g)

Job's tears (coix seeds, impurities removed, soaked) 30 g

Hunan lotus seeds (skin and core removed) 50 g

Fox nuts (gorgon fruit, impurities removed, soaked) 30 g

Hyacinth beans (cooked and peeled) 30 g

Glutinous rice (washed and soaked) 100 g

Dried shrimp (soaked in warm water until softened) 15 g

Cooked ham (skin removed, diced) 50 g

Mushrooms (rehydrated, diced) 30 g

Rapeseed oil 500 g

Cooking wine 30 g

Salt 5 g

White pepper 3 g

Instructions

Prepare the Eight-Treasure Filling

Peel and core the Hunan lotus seeds. Cook the hyacinth beans and peel them. Wash the glutinous rice and soak it for 5 minutes. Remove impurities from the Job's tears and fox nuts and soak them in warm water. Soak the dried shrimp in warm water until softened. Soak the mushrooms in warm water for 10 minutes, wash them, and cut into 1 cm dice. Remove the skin from the ham and cut into the same size dice as the mushrooms. Combine all of the above ingredients in a bowl, add the cooking wine, salt, and white pepper, mix well, and steam in a steamer for 30 minutes. Remove from the steamer to complete the eight-treasure filling.

Prepare the Duck

After slaughtering the duck, remove the feathers, entrails, and feet. Make a lengthwise cut about 7 cm long on the duck's neck, sever the neck spine, and remove the neck bones. Then stand the duck tail-down on a cutting board and peel the skin downward while using a knife to remove all the bones (except for the two wings), forming a boneless whole duck.

Stuff and Steam

Fill the duck cavity with the eight-treasure filling and tie a knot at the neck to prevent the filling from leaking out. Then blanch in hot broth for 3 minutes and remove. Rub the entire duck with cooking wine, salt, and white pepper. Place the duck breast-down in a large steaming bowl, steam for 1.5 hours, then remove and allow the surface moisture to dry.

Deep-Fry to Finish

Heat the oil in a wok. When the oil reaches about 80% hot (approximately 200°C), add the duck and fry until the skin is crispy and golden, then remove, plate, and serve.