Ingredients: 1 medium duck 500g sea cucumbers 12 Chinese dried mushrooms 10 dried scallops 1 fresh bamboo shoot (peeled and sliced thick) 30g ginger slices 1 tsp sesame oil Wash and set aside for later use. Stuff firmly into the duck. 300 gm white sticky rice, soaked overnight in cold water, drained. 3. Step 1: Preparation method for Eight Treasure Duck Place the lotus seeds in boiling water for 10-15 minutes. https://www.epicurious.com/recipes/food/views/eight-treasure-puddings-233815 The rich sauce is poured on the duck, and the eight treasure duck can finally go to the table! Step 3: Cantonese sausage, chicken breast, winter bamboo shoots, carrots, and salted egg yolk are all cut into small pieces (about the size of a lotus seed). Once boiling, throw in the lotus seeds and boil for 10-15 minutes. Set aside. Do not fill the duck too full! Eight treasure duck (八宝鸭) is one of the most famous dishes of Jiangsu cuisine in China. Steam for 1 hour, then remove the foil. 15 gm dried black fungus, soaked in warm water for 20 minutes. Lift the breastbone to fit more ingredients inside. Add duck marylands, reduce heat to low and simmer gently for 1 ¼ hours or until tender. Add all the cut and prepared ingredients and heat together. Add the remaining stuffing ingredients to the wok in the order listed (adding the soaked ingredients together with the gingko nuts), and fry until fragrant, about 5 minutes in total. Add remaining sugar and water, dark soya sauce, lemongrass, galangal, cloves, peppercorns, star anise and cinnamon sticks in a big stock pot. Spoon the stuffing into a large bowl, trying to leave as much liquid in the wok as possible. See more of Taste Kitchen on Facebook. Soak the pearl barley, dried chestnuts and lotus seeds separately in cold water overnight, then drain. Using a heavy meat cleaver, cut the duck into pcs: cut along both sides of the backbone and remove it. The so-called “eight-treasures” means that there are eight things in the belly of a duck. Step 6: Once is it all stir-fried together, mix well with glutinous rice. This Cantonese dish, traditionally served on Chinese New Year’s Eve, consists of a duck, fried and then steamed, stuffed with a collection of eight delicious ingredients, or “treasures”. To double-steam the duck, place a steaming trivet in the base of a pot or wok of water large enough to fit the entire duck dish inside. Until I was at the wet market and I saw a lone duck languishing in the corner of the poultry seller's stall. Be careful not to fill it too tightly. Marinate duck with 1 tsp dark soy sauce, 1 tsp 5 spice powder, 1 tsp salt, 1 tbsp Shaoxing wine and 1/2 tbsp sesame on the skin. Soak for 2 hours.Meanwhile, pour enough warm water over the dried shrimp and lily buds in separate bowls to cover them. Once cooled, remove the skin (if any) then split into half and remove the centre core. Reserving any oil left in the wok, place the duck in a deep, round roasting tin, big enough to fit the duck but small enough to fit inside a large pot or wok. The duck meat absorbs the essence of the eight treasures, and the salty and tender. By braising the whole duck, it ensures that you get succulent tender meat and the 8 treasures used gives this dish an intense fragrance to the braising sauce. 7 Best Hot Plates For Boiling Water – A Detailed Review Of Hot Plates, 10 Best Lunchbox For Construction Workers. It may seem like a lot of ingredients, but trust me, it will all fit inside the duck. The scented Eight treasure stuffing, with the cooking time slowly blending with the duck, in order to be more convenient to eat, you can dig up the Eight treasure rice before the table, and cut and put the duck pieces on the Eight treasure rice. Eight treasure duck is considered a lucky new year’s dish. Ingredients. Put these juices in a wok and heat. 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