Eight Treasures Lucky Duck
- FOR THE DISH:
- 2 tablespoons barley
- 2 tablespoons dried shrimp
- 8 dried lily buds
- 1 duckling - (abt 4 lbs) cleaned, and wing tips removed
- 2 tablespoons dark soy sauce
- 1/2 cup canned lotus seeds drained
- 2 medium fresh shiitake mushrooms stems removed, and caps chopped - (abt 1/4 cup)
- 1 salty duck egg yolk
- 2 tablespoons oyster-flavoured sauce
- 1 teaspoon salt
- 1 teaspoon sugar
- 1/8 teaspoon freshly-ground white pepper
- 1/4 cup vegetable oil
- 1 gallon water - (to 1 1/2)
- 8 whole star anise pods
- 1 tablespoon salt
Pour enough warm water over the barley in a small bowl to cover completely. Soak for 2 hours.
Meanwhile, pour enough warm water over the dried shrimp and lily buds in separate bowls to cover them. Soak until softened, about 20 minutes. Drain. Cut off the hard tips of the lily buds, then tie each bud into a knot in the center.
Rub the dark soy sauce evenly on the outer skin of duckling, let stand for 10 minutes.
Stir the drained barley, dried shrimp, lily buds, lotus seeds, mushrooms, egg yolk, oyster-flavored sauce, salt, sugar and pepper together in a bowl until mixed. Spoon the stuffing into the duck body cavity.
Stretch the flap of neck skin over the neck opening and fasten it securely in place with metal or bamboo skewers. Overlap the flaps of skin on either side of the body cavity and fasten them securely with skewers to prevent the marinade from leaking. Let stand for 30 minutes.
For the Dish: Heat a wide skillet over high heat until hot. Add the oil and swirl to coat the bottom. Place the duck, breast-side down, in the pan and cook until lightly browned, about 4 to 5 minutes each side.
Lift the duck from the pan and place, neck-side down, into a large stock pot. Pour enough water into the pot to cover the duck. Add the star anise and salt to the water and bring to a boil over high heat. Adjust the heat so the liquid is simmering, cover the pot and simmer until the meat is no longer pink at the thigh joint, about 1 hour. (Check by pricking the meat lightly with a fork at the joint.)
Lift the duck from the cooking liquid, allowing excess liquid to drain back into the pot. Place the duck on a serving platter and remove the skewers. Scoop the stuffing and any liquid out of the cavity and mound the stuffing on a serving platter.
Using a heavy meat cleaver, cut the duck into pieces: cut along both sides of the backbone and remove it. Cut off the legs at the thigh joint and the wings. Cut the breasts into 3 pieces each. Place the duck pieces over the stuffing and sauce. Serve with steamed rice.
This recipe yields 4 servings.