Mother-Sauce Eight-Treasure Stuffed Duck

Name: Mother-Sauce Eight-Treasure Stuffed Duck
Prep time: 1 h
Cook time: 3 h 20 min
Total time: 4 h 20 min
Cuisine: Chinese
Ingredients: 1 (about 2500g) Whole young female duck (deboned through neck opening); 100g Glutinous rice (washed clean); 50g Peeled lotus seeds; 50g Ginkgo nuts; 30g Chestnut meat; 25g Fox nuts (Gorgon fruit); 100g Pork fat with skin; 250g Pork bones; 30g Diced bamboo shoots; 15g Diced shiitake mushrooms; Diced duck gizzards; Diced pork; 50g Soy sauce; 2g Fine salt; 15g Shaoxing wine; 5g Sugar; 25g Scallions; 25g Ginger; 25g Sesame oil

A traditional Jiangsu specialty: a deboned duck stuffed with eight-treasure filling and braised until tender. The meat becomes succulent, the broth rich and mellow, and the filling aromatic and savory.

4h 20m

Easy

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Mother-Sauce Eight-Treasure Stuffed Duck

Ingredients

Whole young female duck (deboned through neck opening) 1 (about 2500g)

Glutinous rice (washed clean) 100g

Peeled lotus seeds 50g

Ginkgo nuts 50g

Chestnut meat 30g

Fox nuts (Gorgon fruit) 25g

Pork fat with skin 100g

Pork bones 250g

Diced bamboo shoots 30g

Diced shiitake mushrooms 15g

Diced duck gizzards

Diced pork

Soy sauce 50g

Fine salt 2g

Shaoxing wine 15g

Sugar 5g

Scallions 25g

Ginger 25g

Sesame oil 25g

Instructions

Debone the Whole Duck

Make a 7 cm incision at the back of the duck's neck, then debone the duck following the standard whole-duck deboning procedure.

Prepare the Eight-Treasure Filling

Wash the glutinous rice clean. Combine it in a bowl with the diced bamboo shoots, diced shiitake mushrooms, diced duck gizzards, diced pork, lotus seeds, fox nuts, ginkgo nuts, and chestnuts. Add the soy sauce, fine salt, and Shaoxing wine, and toss to combine. Stuff the mixture into the duck cavity through the incision, then seal the opening with the duck's neck skin to form the Eight-Treasure Duck.

Initial Blanching

Place the Eight-Treasure Duck, the duck carcass, pork bones, and pork fat with skin into a pot of water and briefly parboil, then remove and rinse clean.

Clay Pot Braising

Place the Eight-Treasure Duck breast-down in a clay pot lined with a bamboo mat. Arrange the pork fat, pork bones, and duck bones on either side. Add the scallions, ginger, Shaoxing wine, soy sauce, sugar, and fine salt, then pour in the original broth. Cover, bring to a boil, then reduce to low heat and braise for 3 hours until very tender.

Flip and Final Braising

Remove the lid, discard the scallions, ginger, bones, pork fat, and bamboo mat. Flip the duck over, add bamboo shoot slices, shiitake mushrooms, and bok choy hearts. Top with deep-fried scallion segments, drizzle with sesame oil, cover, and braise for another 5 minutes to finish.