Celestial Eight Treasure Duck (八宝鸭)

Method15 steps · about 7 hr

1. 1

   Step 1: Bring a small pot of water to a boil before adding the 30 g dried lotus seeds. Boil for 10–15 minutes, checking from 10 minutes. Drain and let them cool enough to handle, then remove any skins, split the seeds and remove the central cores. Rinse and drain them after this boiling stage, and set aside for stuffing.

   Check the boiled lotus seeds · 10 minUses 30 g dried lotus seeds · Water, enough for the lotus-seed boiling pot · Water, as needed to rinse the boiled and prepared lotus seeds

2. 2

   Step 2: Remove the ginkgo shells. Soak the kernels in hot water just until the skins loosen, peel them, split each kernel and remove its central core. Rinse, drain and keep ready for stuffing.

   Uses 30 g ginkgo nuts · Hot water, enough to loosen the ginkgo skins · Water, as needed to rinse the peeled, split and cored ginkgo

3. 3

   Step 3: Soak the three dried shiitake mushrooms in clean water reaching about 1 inch above them until fully soft, without changing the water. Lift them out and cut into thin strips, retaining their clean soaking liquid separately for the steaming pan.

   Uses 3 dried shiitake mushrooms · Clean soaking water, about 1 inch above the mushrooms

4. 4

   Step 4: Remove the duck (1) innards and any stray feathers. Cut away and discard the bishop’s nose. Remove the webbed feet and trim off their nail tips, setting the feet aside for another use if desired. Keep the head and neck intact if supplied. Trim excess loose fat without removing the skin needed for browning.

   Uses 1 whole duck

5. 5

   Step 5: Pat the trimmed duck and its cavity thoroughly dry with kitchen paper. Clean the utensils and work surface after raw handling. Keep the duck chilled until the rub and immediate cooking sequence; prepare all stuffing ingredients before heating the wok.

   Uses The whole trimmed duck from step 4, with discarded innards and removed feet separate

6. 6

   Step 6: Rub the whole duck with the measured 1 tbsp light soy sauce. Leave covered in the refrigerator for about 10 minutes while completing the remaining stuffing preparation, then proceed directly to browning.

   Rest the soy-rubbed duck cold · 10 minUses All the dried duck from step 5 · 1 tbsp light soy sauce for the duck rub

7. 7

   Step 7: Wash the piece of dried mandarin peel (1 piece) and rinse the 30 g barley. Drain them and keep ready beside the other stuffing ingredients.

   Uses 1 piece dried mandarin peel · 30 g barley · Water, as needed to wash mandarin peel and rinse barley

8. 8

   Step 8: Cut the 20 g lean pork into strips without rinsing the raw meat. Keep it covered and refrigerated until the stuffing fry. Have the 30 g dried chestnuts and four ginger slices ready as well.

   Uses 20 g lean pork

9. 9

   Step 9: Heat a wok without adding oil. Brown the duck lightly on all sides so its own fat renders. Lift the browned duck onto a clean tray and carefully pour the rendered fat into a heatproof bowl. Keep the duck and rendered fat separate and proceed immediately through stuffing and steaming in the same cooking session.

   Uses All the duck and soy rub from step 6

10. 10

    Step 10: Measure 1 tbsp of the rendered duck fat back into the wok. Heat over medium heat and stir-fry all the prepared pork strips for a few minutes.

    Uses 1 tbsp of fat rendered in step 9, with the browned duck and remaining fat held separately · All 20 g pork cut in step 8

11. 11

    Step 11: Add another 1 tbsp of the same rendered duck fat. Add all the prepared lotus seeds, ginkgo, mushroom strips, mandarin peel and barley, plus the 30 g dried chestnuts and four ginger slices. Fry with the pork for a few more minutes, mixing the complete stuffing; it will finish cooking inside the duck during steaming.

    Uses All the pork and wok contents from step 10 · Another 1 tbsp of the same fat rendered in step 9, with the browned duck held separately · All the boiled, skinned, split and cored lotus seeds from step 1, with water discarded · All the peeled, split and cored ginkgo from step 2, with water discarded · All the softened mushroom strips from step 3, with soaking liquid held separately · All the drained peel and barley from step 7, with wash water discarded · 30 g dried chestnuts · 4 ginger slices

12. 12

    Step 12: Put all the prepared stuffing into the browned duck’s cavity and sew the opening closed with clean cooking thread and a needle. Continue straight to the steaming setup; do not refrigerate or hold the partly cooked stuffed duck for later cooking.

    Uses The browned duck from step 9, with rendered fat used separately · All the stuffing mixed and fried in step 11

13. 13

    Step 13: Place the stuffed duck in a deep heatproof pan. In a bowl, combine retained mushroom soaking liquid with only enough fresh water to make half a bowl of liquid in total, then add that mixed liquid to the pan. Set any unused mushroom liquid aside. Cover the pan securely with foil to keep the aromas and juices inside during steaming.

    Uses All the stuffed, sewn duck from step 12 · A draw of the retained mushroom soaking liquid from step 3, with mushroom strips already used · Fresh water, only as needed for the half-bowl mixed-liquid total

14. 14

    Step 14: Set the covered pan over a rack in a steamer large enough to hold it, with boiling water below the pan. Once steady steam resumes, steam for 5–6 hours, checking from 5 hours. Maintain steady steam and check the external water level so the base never boils dry; replenish below the rack with boiling water as needed. Continue until the duck is very tender and both the thickest duck meat and the centre of the stuffing reach at least 74°C (165°F).

    Check the long-steamed stuffed duck · 300 minUses All the covered duck pan and mixed liquid from step 13 · Boiling water, as needed below the pan and for hot top-ups

15. 15

    Step 15: Lift the pan out carefully and check that the duck is melt-in-the-mouth tender and the meat and central stuffing have reached 74°C. If needed, season the finished pan juices with a little salt (to taste) or light soy to taste. Remove all sewing thread before serving. Serve the duck, stuffing and juices hot between five portions.

    Uses All the tender duck, fully cooked stuffing and pan juices from step 14, with external steaming water separate · A little salt to taste, only if needed · A little additional light soy to taste, if preferred