Eight Treasure Duck

Name: Eight Treasure Duck
Total time: 2 h
Yield: 4
Cuisine: Chinese
Ingredients: 1000g Old duck; 150g Glutinous rice; Some Red dates; Some ginger; Some Cooking Wine; Some Soy sauce; Some Shiitake Mushrooms; Some Ham; Some carrot; Some Lotus seed; Some Chives; Some Chicken Bouillon Powder; Some spices

by Luyao 20082008

4.9 (1)

Favorite

57

Difficulty

Normal

Time

2h

Serving

4

My dad specially made a piece of eight-treasure duck and burned it for an afternoon. It was too tasty. I also ate it in the restaurant a few days ago. The taste is really not comparable to what my dad made. I only ate a bite in that restaurant and stopped using my chopsticks. I rarely eat duck meat outside, and I don’t eat duck meat like that. I always feel that it smells like it’s roasted at home. You can't taste the sorrow when you do it. Before Dad made it, he was afraid that no one would eat it. I didn’t expect that this worry would be unnecessary. We ate a whole duck with eight treasures. We only ate a duck skeleton. We left it for my little dog to eat. .

Eight Treasure Duck

1. Soak red dates, peanuts, lotus seeds, red beans, carrots, ham, and shiitake mushrooms in water for half an hour

2. Wash and soak the glutinous rice for half an hour, and drain the water

3. Put all the ingredients together, then add the light soy sauce, chicken essence, cooking wine, and salt, mix well, and let stand for about half an hour

4. Then put the mixed eight-treasure ingredients into the duck belly, and shake the duck while stuffing it

5. When the duck belly is 80% full, it’s fine, and then use thread to sew up the opening

6. Then cross the wings, put the head in the middle of the wings, and tie them up with string

7. Add star anise, chili and appropriate amount of water to the pot

8. Put the duck in, add light soy sauce, dark soy sauce

9. Boil the soup over high heat until the soup boils, about 20 minutes, to make sure that the eight-treasure rice in the stomach is cooked

10. Then turn to low heat and simmer slowly, turn over every ten minutes, and it’s almost done when chopsticks can be inserted smoothly.

11. Best hot food

Tips:
Note: When stuffing the eight treasures, it should not be completely filled, otherwise it is not easy to cook the eight treasures inside;
When sewing the belly, it is best to use white cotton thread. When burning, be sure to use a high fire to ensure that the eight treasures in the belly are cooked, and then turn to a low heat. If it is not cooked at one time, it will be half-cooked, which will affect the taste.