Shanghainese cuisine, with its rich flavors and intricate techniques, offers a treasure trove of culinary delights. Among these, EightTreasure Duck stands out as a dish steeped in tradition and craftsmanship. This delightful dish is not merely a meal but a celebration of flavors and textures that stir the senses. Let us embark on the journey of creating this exquisite delicacy.
Ingredients
One whole duck (about 34 lbs)
100g glutinous rice
50g dried shiitake mushrooms
50g dried apricots
50g lotus seeds
50g salted peanuts
50g chestnuts
2 tablespoons soy sauce
2 tablespoons Shaoxing wine
1 tablespoon sugar
1 teaspoon fivespice powder
Salt to taste
Fresh ginger slices
Spring onions for garnish
Step 1: Preparing the Duck
Begin with the star of our dish. Rinse the duck thoroughly under cold water, removing any residual feathers or impurities. Pat dry with kitchen towels. To enhance its flavors, season the duck all over with salt, ensuring an ample amount is introduced into the cavity.
Step 2: Soaking the Glutinous Rice
The subtle stickiness of glutinous rice plays a crucial role in binding the treasures together. In a bowl, wash the rice under cold water until the water runs clear. Then, soak it in warm water for at least 3 hours or preferably overnight, allowing the grains to soften and swell delightfully.
Step 3: Preparing the Filling
As the rice bathes, turn your attention to the delightful eight treasures. Rehydrate the dried shiitake mushrooms in warm water for about 20 minutes, then chop them finely. Simultaneously, dice the dried apricots, ensuring they complement the savory elements of the dish.
In a mixing bowl, combine the soaked rice, chopped mushrooms, diced apricots, lotus seeds, salted peanuts, and chestnuts. Season this mixture with soy sauce, Shaoxing wine, sugar, and fivespice powder, blending well to allow the flavors to permeate.
Step 4: Stuffing the Duck
With the filling ready, carefully stuff the cavity of the duck. Use your hands to pack the mixture gently, ensuring it is snug but not overly packed, allowing the rice to expand during cooking. Once filled, sew the opening closed using kitchen twine or skewer it with toothpicks to keep the treasures secure within the bird.
Step 5: The Marinating Ritual
Place the stuffed duck in a shallow dish and marinate it for at least 2 hours in the refrigerator, ensuring all the flavors meld harmoniously. Turn the duck occasionally to allow it to absorb the marinade equally on all sides.
Step 6: Steaming the Duck
Prepare a large pot or steamer, filling it with water in preparation for steaming. Elevate the duck on a steaming rack and steam over high heat for approximately 2 hours. This gentle cooking method ensures the meat remains tender and infuses the rice with the essence of the duck.
Step 7: Glazing and Roasting
Once the steaming is complete, preheat your oven to 400°F (200°C). Transfer the duck to a roasting pan. Glaze the surface with a mixture of soy sauce and a touch of honey for a lustrous finish. Roast the duck for about 30 minutes or until the skin turns golden and crispy, basting it occasionally with the pan juices for added flavor.
Step 8: Serving the EightTreasure Duck
As the tantalizing aroma envelops your senses, remove the duck from the oven and allow it to rest for a few minutes. Carve the duck, allowing the stuffing to spill forth, revealing the hidden treasures within. Garnish with fresh ginger slices and spring onions for an aromatic touch.
Invite friends and family to join you in savoring this emblem of Shanghainese craftsmanship, a dish that encapsulates the spirit of celebration and the warmth of homecooked joy. Embrace the complexity, the depth, and the sheer delight of EightTreasure Duck, a culinary masterpiece to cherish and remember.