Recipe: Ba Bao Ya (Eight Jewel Duck)

1 duck, clean weight approx. 1.5 – 1.8 kg

1 tbsp salt

1 tbsp Chinese five-spice powder

Enough oil for deep-frying





Filling

3 dried mushrooms, soaked to soften and diced

10 dried lotus seeds, soaked for 10 – 15 minutes

1 cup glutinous rice, washed and soaked overnight

100g button mushrooms, diced

1chicken sausage, diced

2 tbsp diced bamboo shoot

2 tbsp diced carrot

10 gingko nuts, shelled

2 tbsp oil



Seasoning

1/2 tsp salt

1/2 tsp sugar

1/2 tsp thick soy sauce

1/4 tsp pepper

1 tsp chicken stock granules

1 tbsp light soy sauce

1 tbsp oyster sauce

1 tbsp Shao Hsing Hua Tiau cooking wine

1/2 tbsp sesame oil



Thickening

2 tsp corn flour mixed with 2 tbsp water

Rub the inside and outside of duck with salt and five-spice powder. Leave duck aside for 1 hour. Heat enough oil in a wok until hot, put in duck and deep-fry until lightly browned. Remove and drain from oil.

Heat 2 tbsp oil in a wok. Add both types of mushrooms, lotus seeds, glutinous rice and the rest of the ingredients. Add seasoning and toss ingredients well together.

Pack the entire filling into the cavity of the duck and close up the opening at its tail-end with a needle and thread.

Place duck on a steaming tray and steam over rapidly boiling water for 50 minutes to an hour.

Remove duck and pour the liquid and juices resulting from the steaming process into a small saucepan.

Thicken with corn flour mixture and then pour over the duck. Score the breast side of the duck and serve immediately.

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