Did a 8 treasures duck for CNY reunion dinner.
Marinated the duck with a dark soya sauce and five spice mixture overnight. Then deep fried it (just the outside) to set the skin. Stuffed the stuck with "8 treasures" - glutinous rice, gou ji, dried longans, lap cheong, dried mushrooms (and their soak fluid), hae bee, dried scallops, and a Japanese seaweed mix. Added some water to the cavity, then steamed the duck for 2.5 hours. I also steamed the remaining glutinous rice mix in a tray underneath.
Not too bad, but not sure if I'm going to be repeating this. If I do, i'll be lengthening the steam to 3 hours or so for a tenderer meat.
Deep fry the duck to set the skin. The neck is used to easily manipulate the duck. I forgot that the duck itself would displace the oil so I used too much (it almost overflowed the pot). There was also some initial splattering, but with my hand firmly on the neck, I took it out and slooowly lowered it again.
After deep fry. The duck has a nice even "tan".
Stuff the cavity as fully as possible with the 8 treasures. I used a sharp knife to make the cavity larger toward the breast. I then poured some hot water into the cavity.
Forgot to take pic of the finished product, but here's a pic of the "before". This rice went under the duck to take its drippings.
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