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.
 Eight treasure duck served at Lin Heung Tea House | |
| Alternative names | Eight treasures duck |
|---|---|
| Associated cuisine | Chinese |
| Main ingredients | Duck |
| Variations | Shanghai, Cantonese |
Cantonese version
editThe 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
editYou can help expand this section with text translated from the corresponding article in Chinese. (January 2021) Click [show] for important translation instructions.
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See also
editReferences
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.