Eight Treasure Duckling Recipe
Eight Treasure Duckling is a lovely dish that has a unique and incomparable taste. It will be a great idea to serve this for your parties. This Eight Treasure Duckling recipe is fantastic and I often use it at home.
Ingredients
| Duck | 1 | |
| 2 tablespoons rice wine or dry sherry | ||
| Salt | 1 Teaspoon (Marinade:) | |
| Star anise | 3 (Marinade:) | |
| 1 teaspoon Szechuan peppercorns | ||
| Sweet rice | 1 Cup (16 tbs) (Marinade:) | |
| Water | 3 Cup (16 tbs) (Marinade:) | |
| Dried black mushrooms | 5 (Marinade:) | |
| Hot water | 3 Cup (16 tbs) (Marinade:) | |
| Dried shrimp | 2 Tablespoon (Marinade:) | |
| Vegetable oil | 3 Tablespoon (Marinade:) | |
| Garlic | 1 Clove (5gm), crushed (Marinade:) | |
| Carrot | 1/2 Cup (16 tbs), diced (Marinade:) | |
| Frozen peas | 1/2 Cup (16 tbs), thawed (Marinade:) | |
| 1/2 cup diced bamboo shoots or water chestnuts | ||
| 2 Chinese sausages, removed from casing, diced | ||
| Water | 1/4 Cup (16 tbs) (Marinade:) | |
| Soy sauce | 3 Tablespoon (Seasoning sauce:) | |
| Cornstarch | 1 Teaspoon (Seasoning sauce:) | |
| Pepper | 1/8 Teaspoon (Seasoning sauce:) | |
| Sugar | 1 Teaspoon (Seasoning sauce:) | |
| Water | 1/2 Cup (16 tbs) (Seasoning sauce:) | |
| Root ginger slice | 2 (Seasoning sauce:) | |
Directions
Use the back of a knife blade or cleaver blade to hit the joints of the wings and legs and crack them.
Use kitchen scissors or a sharp knife to cut through skin and flesh around breast cavity.
Cut tough tendons around wing joints.
Working slowly and carefully, pull flesh and membranes away from bones in one piece.
Cut tendons around leg joints and pull out carcass.
Use your hands to mold and pat duck to its original shape.
Combine marinade ingredients in a large bowl; mix well.
Add duck, mixing thoroughly.
Let stand 6 to 8 hours.
Soak sweet rice in 3 cups water 2 hours.
Soak black mushrooms in 1 cup hot water and dried shrimp in 2 cups hot water until soft, 15 to 20 minutes.
Drain rice, mushrooms and shrimp well; discard water.
Remove hard stems from mushrooms.
Dice softened mushrooms with a cleaver.
Heat oil in a wok over medium heat 30 seconds.
Stir-fry garlic until golden, 30 seconds; remove and discard.
Add shrimp and diced black mushrooms.
Stir-fry 1 minute.
Add carrot, peas, bamboo shoots or water chestnuts, Chinese sausages, softened sweet rice and 1/4 cup water.
Stir-fry until rice is almost tender, about 10 minutes.
Remove from heat and let cool 10 minutes.
Preheat oven to 375°F (190°C).
Remove duck from marinade and place on a flat surface.
Use your hands to fill breast cavity with cooled rice mixture.
Overlap skin and secure with long wooden picks or skewers.
Place duck breast-side up on a roasting rack above a shallow pan of water.
Bake about 45 minutes until skin is golden brown.
Remove and turn duck over.
Bake 15 to 20 minutes longer until skin is golden brown.
Combine seasoning sauce ingredients in a small saucepan; mix well.
Bring to a boil over medium heat.
Remove ginger root from seasoning sauce.
Remove duck from oven.
Remove wooden picks.
Slice duck into 4 to 6 pieces.
Use kitchen scissors or a sharp knife to cut through skin and flesh around breast cavity.
Cut tough tendons around wing joints.
Working slowly and carefully, pull flesh and membranes away from bones in one piece.
Cut tendons around leg joints and pull out carcass.
Use your hands to mold and pat duck to its original shape.
Combine marinade ingredients in a large bowl; mix well.
Add duck, mixing thoroughly.
Let stand 6 to 8 hours.
Soak sweet rice in 3 cups water 2 hours.
Soak black mushrooms in 1 cup hot water and dried shrimp in 2 cups hot water until soft, 15 to 20 minutes.
Drain rice, mushrooms and shrimp well; discard water.
Remove hard stems from mushrooms.
Dice softened mushrooms with a cleaver.
Heat oil in a wok over medium heat 30 seconds.
Stir-fry garlic until golden, 30 seconds; remove and discard.
Add shrimp and diced black mushrooms.
Stir-fry 1 minute.
Add carrot, peas, bamboo shoots or water chestnuts, Chinese sausages, softened sweet rice and 1/4 cup water.
Stir-fry until rice is almost tender, about 10 minutes.
Remove from heat and let cool 10 minutes.
Preheat oven to 375°F (190°C).
Remove duck from marinade and place on a flat surface.
Use your hands to fill breast cavity with cooled rice mixture.
Overlap skin and secure with long wooden picks or skewers.
Place duck breast-side up on a roasting rack above a shallow pan of water.
Bake about 45 minutes until skin is golden brown.
Remove and turn duck over.
Bake 15 to 20 minutes longer until skin is golden brown.
Combine seasoning sauce ingredients in a small saucepan; mix well.
Bring to a boil over medium heat.
Remove ginger root from seasoning sauce.
Remove duck from oven.
Remove wooden picks.
Slice duck into 4 to 6 pieces.
Chef
