八寶鴨食譜 Eight Treasures Duck Recipe
有日見超市減價，全鴨只賣6英鎊一隻，便先買下來再研究做什麼菜色。後來在網上找食譜，看見許久沒吃過的八寶鴨，剛巧在朋友來訪，便做來一起吃。我的食譜主要跟隨《職人吹水》，亦參考了大廚李鴻榮的做法，特別是他調味餡料的方法。我的做法如下。
One day, I stumbled upon a fantastic deal at the supermarket – a whole duck for 6 pounds only. I decided to buy one without having any specific recipe in mind. Later on, as I searched the Internet for inspiration, I saw the recipe for Eight Treasures Duck. I hadn’t had it for a very long time; so I decided to give it a shot when my friends came over for a gathering. My method mainly followed “Sing Sing Kitchen”, while I also referenced Li Hongrong’s particularly for the seasoning of the fillings. Here is my recipe (scroll further down for the English version):
材料：
全鴨 一隻
糯米 180克
花生、栗子、蓮子 每樣手抓一把
冬菇 兩隻
臘腸 一條
鹹蛋黃 一個
陳皮 一塊
鴨腔調味料：
鹽 1茶匙
生抽 2湯匙
老抽 1湯匙
紹興酒 1湯匙
餡料調味：
五香粉 1.5茶匙
生抽 1湯匙
糖 1茶匙
紹興酒 1湯匙
步驟：
- 鴨起骨（見影片示範），用「鴨腔調味料」醃一晚。
- 花生、栗子、蓮子用水浸泡一晚。
- 糯米放在另一個器皿，用水浸泡一晚。
- 冬菇浸軟，切粒；臘腸切粒；陳皮浸軟、去囊，切幼絲。
- 用少許油爆香臘腸、冬菇，加入花生、栗子、蓮子（隔去水份）和陳皮絲，略炒，再加入「餡料調味」，，拌勻材料，關火。
- 糯米隔走水份，混入步驟5的材料中，拌勻。
- 所有餡料用大火蒸45分鐘。
- 餡料放涼後，填進鴨腔。過程中加入鹹蛋黃，把它推入餡料中間。鴨腔大概填2/3滿，然後用牙簽封口。
- 把填了餡料的鴨，用油略煎至每面的顏色均勻。
- 用大火蒸鴨2小時，期間約每30分鐘倒走鴨汁，備用。
- 鴨蒸好後，上碟。把步驟10留下的鴨汁隔去油，打薄獻，淋在鴨子上。
Ingredients:
One whole duck
180 grams of Sticky Rice
A handful each of Red Peanuts, Chestnuts, Lotus Seeds
2 pieces of Dried Shiitake Mushroom
1 Chinese sausage
1 Salted Egg Yolk
1 piece of Dried Tangerine Peel
Seasoning for the duck:
1 tsp of salt
2 Tbsp of Light Soy Sauce
1 Tbsp of Dark Soy Sauce
1 Tbsp of Shaoxing Wine
Seasoning for the filling:
1 tsp of Five-spice Powder
1 Tbsp of Light Soy Sauce
1 tsp of Sugar
1 Tbsp of Shaoxing Wine
Steps:
- Debone the Duck (refer to this video demonstration) and marinate it with the ‘seasoning for the duck’. Place it in the fridge and let it marinate overnight.
- Soak the Red Peanuts, Chestnuts and Lotus Seeds in water overnight.
- Soak the Sticky Rice in water in another container. Let it soak overnight.
- Soak the Dried Shiitake Mushrooms until soft, dice them. Dice the Chinese sausage. Soak the Dried Tangerine Peel until soft; remove the pith, and finely shred it.
- Sauté the Chinese sausage and Dried Shiitake Mushrooms with a bit of oil. Drain the Red Peanuts, Chestnuts and Lotus Seeds, then add them to the pan along with the shredded Tangerine Peel. Stir-fry all the ingredients briefly, then add the ‘seasoning for the filling’. Mix well and turn off the heat.
- Drain the soaked Sticky Rice and add it to the ingredients in Step 5. Mix well.
- Steam all the filling ingredients in Step 6 over high heat for 45 minutes.
- Allow the filling to cool. Then stuff it into the duck cavity. Insert the Salted Egg Yolk into the middle of the filling. Fill the cavity about 2/3 full, then seal the duck cavity with toothpicks.
- Pan-fry the stuffed duck until each side is evenly browned.
- Steam the stuffed duck over high heat for 2 hours. During this time, pour off excess duck fat and drippings every 30 minutes, and reserve them.
- Once the duck is steamed, place it on a serving plate. Skim off the excess oil from the reserved duck fact and drippings, slightly thicken it with corn starch, then drizzle it over the duck.
