Stuffed eight treasures duck
Serves 6-8 Prep time 20 minutes
Cook time 1 hour 15 minutes
8 tbsp rock salt
1 duck, rinsed with salt water and pat dry (2-3 kg)
8 tbsp caster sugar
8 cups water
1 cup dark soya sauce
6 stalks lemongrass, smashed and bruised
4 inch galangal (blue ginger)
4 tsp black peppercorns
8 star anise pods
4 cinnamon sticks
½ cup glutinous rice
5 dried shiitake mushrooms, soaked and thinly sliced
¼ cup chestnuts, shelled
¼ cup gingko nuts, shelled
¼ cup lotus seeds
1-2 stalks green onions
1½ cups water
½ cup bamboo shoots
1 tbsp raw dried shrimps
2 tbsp soya sauce
1 tbsp rice wine or dry sherry
2 garlic cloves
1 red chilli
3 limes, juice extracted
1 tbsp white vinegar
2 tsp sugar
Chinese greens, pre-blanched
- Rub 2 tbsp of rock salt over the duck and its cavity.
- Caramelise 4 tbsp of sugar with 2 tbsp of water till golden brown in a pan. When it is cooled, rub all over the duck.
- Combine the stuffing ingredients and mix well. Stuff firmly into the duck.
- Add remaining sugar and water, dark soya sauce, lemongrass, galangal, cloves, peppercorns, star anise and cinnamon sticks in a big stock pot. Bring to a boil and simmer.
- Reduce the heat to low-medium and gently lower the duck into the pot. The liquid should cover the whole duck.
- Cover half of the pot with a lid and simmer for another 50 to 65 minutes, or until the meat is tender. The bone should fall off the duck easily when you pull its leg.
- Turn off the heat and leave the duck for another hour before serving.
- Pound the garlic and chillies in a mortar. Add lime juice, vinegar and sugar. Season with salt and mix well.
- Serve dipping sauce with duck, stuffing and Chinese greens.