Alternative names | Eight treasures duck |
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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.
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]
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