The Braised Eight Treasure Duck is a popular dish that takes cener stage during the Lunar New Year festivities. The rich flavours and symbolic meaning of this dish creates a festive stmosphere, embodying the essence of good fortune and communal happiness. This traditional dish, which represents prosperity, consists of a whole duck stuffed with eight different treasures. Here’s how to make it in a Convotherm combi oven.
Use this recipe with:
Convotherm maxx combi range: Total cook time 2: 45 hours
Stage 1 – 95°C, Steam 45 minutes: Fan option 2
Stage 2 – 95°C, Steam 2 hours: Fan option 2
Ingredients
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- 1 piece Duck
- 20g Shitake Mushrooms
- 20g Dry Scollop
- 20g Dry Shrimp
- 74g Diced Chicken Leg
- 75g Chestnut
- 75g Bamboo
- 75g Sticky Rice
- 30g Sliced Shallot
- 50g Oyster Sauce
- 50g Yellow Rice Wine
- 35g Sugar
- 25g Dark Soy Sauce
Duck Sauce
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- 80mL Water
- 1g Salt
- 1g White Pepper Powder
- 2 pieces Star Anise
- 1 piece Cinnamon Stick
- 40g Ginger
- 30g Chives
- 50mL Yellow Rice Wine
- 50mL Yellow Rice Wine
- 45g Duck Soy Sauce
- 130g Light Soy Sauce
- 80g Oyster Sauce
- 150g Sugar
- Cornstarch
Method
Food Preparation
1. Food Preparation Cleaning the duck: Use a small knife to remove bone from the opening in the neck, keeping the duck skin intact. Remove two duck glands from tail.
2. Soak dry shiitake mushrooms, dry Shrimp and dry scallops for 2 hours, then remove from water.
3. Slice shallots, dice chicken and bamboo 2-3cm . Steam sticky rice (rice:water1:1).
4. Sautee sliced shallots in oil, add chestnut, bamboo, mushroom, scallops and shrimp for 2 mins.
5. Then add oyster sauce, yellow rice wine and let it reduce. Next, add dark soy sauce, light soy sauce, sugar, white pepper powder.
6. Mix with the sticky rice and chestnut. Fill the duck’s chest with rice, then tie the string around its waist and fill the duck’s abdomen with rice. Then sew all the openings with thread.
7. Boil water and pour it around the duck to firm up the skin. Keep it in a container.
8. For the duck sauce: Sautee ginger and chives, add oyster sauce, stir in yellow rice wine, reduce it, add dark soy sauce, light soy sauce, and sugar.
9. Pour in water, add cinnamon and star anise, and bring it to boil. Pour in the sauce and cover the duck. Place it in the oven. After two hours, take out the duck and service with a plate.
10. Boil the duck sauce in a pot, put in the cornstarch to thicken the sauce, then pour it over the duck.
Cooking Instruction
11. If removing the duck bones is difficult, you may leave them. Soak the rice for over 2 hours.
Food Serving Instruction
12. Steam broccoil around the duck for the garnish.
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