Five Grain Fengdeng Eight Treasure Duck
In our Jiangnan area, at this grand ceremony, according to tradition, in addition to cold dishes and hot stir-frying, there must be big dishes to support the formation. The so-called big dishes must be whole chicken and duck, whole fish or complete pig's feet. It means that the house is full and the house is full and the world is full of blessings! Today, we will serve a traditional New Year's Eve dish-Five Grain Fengdeng Eight Treasures Duck. Brew the entire duck belly with eight-treasure glutinous rice. It is soft, glutinous, mellow, delicious and not greasy. The eight treasures represent a bumper harvest of the grain, and the pots are full of overflowing pots. I wish you all a happy and complete coming year and wealth rolling in!
Recipe Recommendations
- Guangya appropriate amount
- glutinous rice appropriate amount
- sausage appropriate amount
- mushrooms appropriate amount
- chestnuts appropriate amount
- winter bamboo shoots appropriate amount
- smoke dry appropriate amount
- carrots appropriate amount
- Jiang appropriate amount
- geranyl appropriate amount
- octagonal appropriate amount
- cinnamon appropriate amount
- cooking wine appropriate amount
- soy sauce appropriate amount
- sugar appropriate amount
- salt appropriate amount
Steps for Five Grain Fengdeng Eight Treasure Duck
1
Wash the naked duck, use cooking wine, soy sauce, and salt to spread evenly inside and outside, and marinate overnight.2
The glutinous rice is washed clean, soaked for 2 hours, and steamed over water. Cut sausages, mushrooms, chestnuts, ginkgo, winter bamboo shoots, smoked dried, and carrots into small dices, stir-fry in an oil pan, add a little soy sauce and sugar to taste, add glutinous rice and mix well to form an eight-treasure filling.3
Wipe the surface of the marinated duck dry, fill the duck's stomach with eight treasures filling until full, and sew it with cotton thread.4
Use a spoon to pour 60% of the hot oil on the duck skin until the duck skin turns golden.5
Put the filtered duck into a plate, leave a little residual oil in the pan, stir-fry the ginger slices until fragrant, add soy sauce, sugar, fragrant leaves, star anise, cinnamon and appropriate amount of water, bring to a boil, simmer for 15 minutes to make a sauce. Place the duck in a steamer, pour the sauce on the duck, and steam over medium heat for 2 hours until the duck is cooked.6
Remove the ducks and place them on a plate, steam the soup in the duck plate and put it into a pan, cook until thick, and pour on the eight-treasure duck.