Ba Bao Ya (eight Treasures Duck)
Ba Bao Ya, also known as Eight Treasures Duck, is a classic dish in Huaiyang Cuisine, featuring a whole duck stuffed with a variety of flavorful ingredients. This dish is not only visually stunning but also delicious and nutritious.
Ingredients
- 1 whole duck, cleaned and patted dry
- 100g glutinous rice
- 50g shiitake mushrooms, soaked and diced
- 50g Chinese sausage, diced
- 50g bamboo shoots, diced
- 50g chestnuts, peeled and diced
- 50g dried shrimp, soaked
- 50g lotus seeds, soaked
- 50g ginkgo nuts, peeled
- 5 slices ginger
- 2 scallions, chopped
- 2 tablespoons soy sauce
- 1 tablespoon Shaoxing wine
- 1 tablespoon sugar
- Salt to taste
Instructions
- Preheat the oven to 350°F (175°C).
- Stuff the duck with glutinous rice, shiitake mushrooms, Chinese sausage, bamboo shoots, chestnuts, dried shrimp, lotus seeds, and ginkgo nuts.
- Secure the cavity with toothpicks or kitchen twine.
- Rub the duck with soy sauce, Shaoxing wine, sugar, salt, ginger, and scallions.
- Place the duck in a roasting pan and add water to the bottom of the pan.
- Cover the duck with foil and roast for 1.5 hours.
- Remove the foil and continue roasting for another 30 minutes or until the skin is golden brown and crispy.
- Let the duck rest for 10 minutes before carving and serving.
Cooking & Preparation
- Preparation time:
- 30 minutes
- Cooking time:
- 2 hours
- Total time:
- 2 hours
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Protein
- 25g
- Fat
- 20g
- Carbohydrates
- 15g
Supplies
Roasting pan Foil Toothpicks or kitchen twine
Tools
Oven Knife Cutting board
Serving suggestions
Serve Ba Bao Ya with steamed jasmine rice and a side of stir-fried vegetables for a complete meal.
Tips & tricks
To achieve crispy skin, pat the duck dry before roasting and ensure the oven temperature is consistent throughout the cooking process.
Cost
$30