Ingredient and Portion
Eight-Treasure Duck Recipe 八宝鸭食谱
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Eight-treasure duck sums up a pretty tasty dish that you would love to try it frequently. Why don't you do it at home? With just a few spices and ingredients, they are good as it is! Recipe here.
八宝鸭味道真的很棒！采用许多的香料腌制和煮，让美味散发至鸭肉的每一个纤维里，吃起来口感更棒！而且这样的做法绝对可以把鸭的臊味给除掉哦！
八宝鸭味道真的很棒！采用许多的香料腌制和煮，让美味散发至鸭肉的每一个纤维里，吃起来口感更棒！而且这样的做法绝对可以把鸭的臊味给除掉哦！
INGREDIENTS A / 材料A
1 whole duck, deboned / 全鸭（去骨）1只
1 tbsp thick soy sauce / 晒油 1汤匙
INGREDIENTS B / 材料B
1/2 small bowl lotus seeds, soaked and rinsed / 莲子（浸软，洗净）1/2 小碗
1/2 small bowl dried Chinese mushrooms, soaked and rinsed / 冬菇（浸软，洗净） 1/2 小碗
1/2 small bowl gingko, shelled / 白果（去壳）1/2 小碗
1/2 small bowl roasted pork / 烧肉 1/2 小碗
1/2 small bowl dried shrimps / 虾米 1/2 小碗
1/2 small bowl water chestnut, peeled / 马蹄（去皮）1/2 小碗
1/2 small bowl dried oyster, soaked and rinsed / 蚝豉（浸软，洗净） 1/2 小碗
1 1/2 small bowl cooked glutinous rice / 糯米饭 1 1/2 小碗
SEASONINGS / 调味料
2 tbsp oyster sauce / 蚝油 2汤匙
1 tbsp light soy sauce / 生抽 1汤匙
1 tsp sesame oil / 麻油 1茶匙
2 tbsp Shaoxing wine / 绍兴酒 2汤匙
1 cup water / 水 1杯
Some potato flour solution / 马铃薯粉芡汁 少许
Salt and pepper to taste / 盐和胡椒粉调味
1 whole duck, deboned / 全鸭（去骨）1只
1 tbsp thick soy sauce / 晒油 1汤匙
INGREDIENTS B / 材料B
1/2 small bowl lotus seeds, soaked and rinsed / 莲子（浸软，洗净）1/2 小碗
1/2 small bowl dried Chinese mushrooms, soaked and rinsed / 冬菇（浸软，洗净） 1/2 小碗
1/2 small bowl gingko, shelled / 白果（去壳）1/2 小碗
1/2 small bowl roasted pork / 烧肉 1/2 小碗
1/2 small bowl dried shrimps / 虾米 1/2 小碗
1/2 small bowl water chestnut, peeled / 马蹄（去皮）1/2 小碗
1/2 small bowl dried oyster, soaked and rinsed / 蚝豉（浸软，洗净） 1/2 小碗
1 1/2 small bowl cooked glutinous rice / 糯米饭 1 1/2 小碗
SEASONINGS / 调味料
2 tbsp oyster sauce / 蚝油 2汤匙
1 tbsp light soy sauce / 生抽 1汤匙
1 tsp sesame oil / 麻油 1茶匙
2 tbsp Shaoxing wine / 绍兴酒 2汤匙
1 cup water / 水 1杯
Some potato flour solution / 马铃薯粉芡汁 少许
Salt and pepper to taste / 盐和胡椒粉调味
Method
1. Rub thick soy sauce all over the duck skin, and marinate for 1 hour.
将晒油涂匀抹在鸭皮上，搁旁腌1小时。
2. Cut all Ingredients B into cubes (except glutinous rice).
将所有材料 B 切丁（糯米饭除外）。
3. Heat up 2 tbsp of oil, stir-fry Ingredients B (except glutinous rice) until fragrant. Add glutinous rice and Seasonings (except potato flour solution), stir-fry evenly. Thicken the gravy with potato flour solution. Remove and stuff the mixture into the duck’s cavity. Seal with toothpicks.
锅中烧热2汤匙油，倒入材料B（糯米除外）炒香。加入糯米和调味料（芡汁除外）炒匀，然后拌入芡汁勾芡。取出后酿入鸭腔内，以牙签封口。
4. Place the duck in the oven, bake at 250°C for 30 minutes or until golden brown.
放入烤炉内，以250°C烤30分钟或烤至金黄色。
5. Place the duck into a steamer, cover to cook for 3 hours or until the meat is tender. Remove and serve hot.
将鸭只放入蒸锅内，煮3小时或至鸭肉软熟。取出，趁热享用。
将晒油涂匀抹在鸭皮上，搁旁腌1小时。
2. Cut all Ingredients B into cubes (except glutinous rice).
将所有材料 B 切丁（糯米饭除外）。
3. Heat up 2 tbsp of oil, stir-fry Ingredients B (except glutinous rice) until fragrant. Add glutinous rice and Seasonings (except potato flour solution), stir-fry evenly. Thicken the gravy with potato flour solution. Remove and stuff the mixture into the duck’s cavity. Seal with toothpicks.
锅中烧热2汤匙油，倒入材料B（糯米除外）炒香。加入糯米和调味料（芡汁除外）炒匀，然后拌入芡汁勾芡。取出后酿入鸭腔内，以牙签封口。
4. Place the duck in the oven, bake at 250°C for 30 minutes or until golden brown.
放入烤炉内，以250°C烤30分钟或烤至金黄色。
5. Place the duck into a steamer, cover to cook for 3 hours or until the meat is tender. Remove and serve hot.
将鸭只放入蒸锅内，煮3小时或至鸭肉软熟。取出，趁热享用。
Tips
Baking the duck before steaming helps to reduce oiliness.
鸭只烤后才炖，有助于减轻油腻感。
鸭只烤后才炖，有助于减轻油腻感。
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