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.

Ba Bao Ya (eight Treasures Duck)

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

  1. Preheat the oven to 350°F (175°C).
  2. Stuff the duck with glutinous rice, shiitake mushrooms, Chinese sausage, bamboo shoots, chestnuts, dried shrimp, lotus seeds, and ginkgo nuts.
  3. Secure the cavity with toothpicks or kitchen twine.
  4. Rub the duck with soy sauce, Shaoxing wine, sugar, salt, ginger, and scallions.
  5. Place the duck in a roasting pan and add water to the bottom of the pan.
  6. Cover the duck with foil and roast for 1.5 hours.
  7. Remove the foil and continue roasting for another 30 minutes or until the skin is golden brown and crispy.
  8. 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