Eight Treasure Duck
A classic Shanghainese dish of deboned duck stuffed with eight treasures, soft and fragrant, elaborate but rewarding.
Ingredients
19 items- Whole duck 1 (about 1500g)
- Glutinous rice 150g
- Dried shiitake mushrooms 3 pieces
- Lotus seeds 30g
- Ham 50g
- Winter bamboo shoots 50g
- Chicken breast 50g
- Shrimp 30g
- Scallions 2 stalks
- Ginger 3 slices
- Cooking wine 2 tablespoons
- Light soy sauce 2 tablespoons
- Dark soy sauce 1 tablespoon
- Sugar 1 teaspoon
- Five-spice powder ½ teaspoon
- Oyster sauce 1 tablespoon
- Cooking oil as needed
- Broth as needed
- Cornstarch slurry a little
Nutrition
Steps （8 steps）
Debone the whole duck keeping skin intact. Rinse and drain, marinate with cooking wine, ginger, and scallion for 30 minutes to remove gamey smell.
Soak glutinous rice for 4 hours, then steam until cooked, about 20 minutes. Dice shiitake, lotus seeds, ham, bamboo shoots, chicken, and shrimp.
Heat oil in a wok, sauté scallion and ginger. Add all diced ingredients and stir‑fry. Season with soy sauces, sugar, and five‑spice. Mix in steamed rice, then cool.
Stuff the cooled mixture into the duck cavity, pressing firmly but not overfull. Seal the opening with toothpicks or kitchen twine.
Blanch the stuffed duck in boiling water briefly, pat dry, and brush the skin with dark soy sauce for color.
Heat oil to 180°C (350°F). Deep‑fry the duck, turning until golden and crisp, about 5 minutes. Drain on paper towels.
Place duck in a deep dish, add broth halfway up the duck, ginger, scallion, and wine. Steam over high heat for 1.5 hours until tender.
Remove duck, pour pan juices into a wok. Add oyster sauce and cornstarch slurry, boil until thickened. Pour sauce over duck and serve.
Tips
Handle skin carefully while deboning. Don't overstuff to avoid tearing. Adjust steaming time so a chopstick pierces the thigh easily.
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