Name: Eight-Jewel Duck
Yield: Serves 4 as a Main Course.
Cuisine: China
Ingredients: ¼ cup diced bamboo shoots; 2 tablespoons peanut oil; 2 tablespoons Shaoxing wine or dry sherry; 1 cup glutinous rice (soaked for 4 hours and drained), steamed for 30 minutes with 4 duck-liver sausages; 1 whole duck, about 5 pounds, boned; 1 tablespoon thin soy sauce; Salt to taste; ½ cup gingko nuts, fresh or canned, (shelled if fresh); ½ cup peeled and diced fresh water chestnuts; 2 tablespoons minced Chinese parsley; 2 tablespoons minced scallion; 8 whole chestnuts, peeled and cut into quarters; ½ cup diced Smithfield ham; 8 Chinese black mushrooms, soaked, squeezed dry, and diced

Preparation info

Serves
4
as a Main Course.

Difficulty
Complex

Appears in

Chinese Technique

By Ken Hom

Published 1981

About

Most of the preparation for this dish can be done in advance. All you must do at the last minute is brown the duck, either by frying it in hot oil (as described below) or by placing it on the top shelf of a very hot (500-degree) oven for 10 minutes. Choose stuffing ingredients that contrast in texture and flavor. The one used here—Eight-Jewel Duck—takes its name from the eight main ingredients in the stuffing: fresh water chestnuts, Smithfield ham, gingko nuts, black mushrooms, duck-liver s