 Eight treasure duck served at Lin Heung Tea House | |
| Alternative names | Eight treasures duck |
|---|---|
| Associated cuisine | Chinese |
| Main ingredients | Duck |
| Variations | Shanghai, Cantonese |
Eight treasure duck (Chinese: 八寶鴨; pinyin: bābǎoyā; Jyutping: baat3 bou2 aap3'; Shanghainese: paq7-pau5-aq7, lit. 'eight treasure duck'), also known as eight treasures duck, is a duck dish in Shanghai and Cantonese cuisine. Its name derives from the fact that it is stuffed with eight other ingredients, including rice, mushrooms and shrimp.
Cantonese version[edit]
The Cantonese version features a duck stuffed with eight stir-fried ingredients, including glutinous rice, diced mushrooms, water chestnuts, lotus seeds, Chinese sausage, dried shrimp, bamboo shoots, jujubes, salted egg yolk, Jinhua ham, red beans, barley, dried lily, and peanuts.[1] Before the duck is stuffed, the duck is marinated overnight in dark soy sauce, spices, and Shaoxing wine.[1] The duck skin is then tightened with hot oil ladled over the duck.[1] After the duck is stuffed, it is cooked in a chicken and soy broth for over an hour, which produces tender and succulent meat.[1] It became a famous banquet dish in Hong Kong in the 1930s. The dish is labor-intensive to prepare, and is typically ordered several days in advance in restaurants.[1] The dish is traditionally served during Chinese New Year's Eve.[2]
Shanghai version[edit]
See also[edit]
References[edit]
- ^ a b c d e "Why some classic Cantonese dishes no longer appear on menus". South China Morning Post. 2021-01-23. Retrieved 2021-01-25.
- ^ "Adam Liaw's eight treasure duck recipe". the Guardian. 2018-09-22. Retrieved 2021-01-25.