Eight treasure duck

Eight treasure duck
Eight treasure duck served at Lin Heung Tea House
Alternative names	Eight treasures duck
Associated cuisine	Chinese
Main ingredients	Duck
Variations	Shanghai, Cantonese

Eight treasure duck (Chinese: 八寶鴨; pinyin: bābǎoyā; Jyutping: baat3 bou2 aap3'; Shanghainese: paq⁷-pau⁵-aq⁷, lit. 'eight treasure duck'), also known as eight treasures duck, is a duck dish in Shanghai and Cantonese cuisine. Its name derives from the fact that it is stuffed with eight other ingredients, including rice, mushrooms and shrimp.

Cantonese version

The Cantonese version features a duck stuffed with eight stir-fried ingredients, including glutinous rice, diced mushrooms, water chestnuts, lotus seeds, Chinese sausage, dried shrimp, bamboo shoots, jujubes, salted egg yolk, Jinhua ham, red beans, barley, dried lily, and peanuts.^[1] Before the duck is stuffed, the duck is marinated overnight in dark soy sauce, spices, and Shaoxing wine.^[1] The duck skin is then tightened with hot oil ladled over the duck.^[1] After the duck is stuffed, it is cooked in a chicken and soy broth for over an hour, which produces tender and succulent meat.^[1] It became a famous banquet dish in Hong Kong in the 1930s. The dish is labor-intensive to prepare, and is typically ordered several days in advance in restaurants.^[1] The dish is traditionally served during Chinese New Year's Eve.^[2]

Shanghai version

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References

^ ^a ^b ^c ^d ^e "Why some classic Cantonese dishes no longer appear on menus". South China Morning Post. 2021-01-23. Retrieved 2021-01-25.
^ "Adam Liaw's eight treasure duck recipe". the Guardian. 2018-09-22. Retrieved 2021-01-25.

v t e Cantonese cuisine
Main dishes	Bao yu Bird's nest soup Buddha's delight Cantonese seafood soup Chinese steamed eggs Congee Crispy fried chicken Dragon tiger phoenix Egg foo young Eight treasure duck Hot pot Lemon chicken Pork knuckles and ginger stew Seafood birdsnest Shark fin soup Snake bite chicken Soy sauce chicken Steam minced pork Subgum Suckling pig Sweet and sour pork White boiled shrimp White cut chicken Wonton noodles Yangzhou fried rice
Dim sum and yum cha	Almond tofu Beef tripe Cha siu bao Chicken feet Coconut bar Har gow Jian dui Jiaozi Lo mai gai Nian gao Ox-tongue pastry Rice noodle roll Shumai Spring roll Steamed meatball Swiss wing Taro cake Taro dumpling Tendon Tofu skin roll Turnip cake Water chestnut cake Yau gok Youtiao Zhaliang
Siu laap	Char siu Chinese sausage Lou mei Orange cuttlefish Roast goose Siu mei Siu yuk White cut chicken
Desserts and pastry	Almond biscuit Biscuit roll Deuk Deuk Tong Douhua Ginger milk curd Lo mai chi Malay sponge cake Mooncake Red bean cake Red bean soup Sausage bun Tang bu shuai Tong sui White sugar sponge cake
Condiments and spices	Fermented bean curd Five-spice powder XO sauce
Ingredients	Beef ball Black bean paste Chenpi Conpoy Fermented black beans Fish ball Fishcake Frog legs Garland chrysanthemum Kai-lan Mantis shrimp Ong choy Pig blood curd Pig's ear Rapeseed Saang mein Sea cucumbers Shahe fen Shrimp roe noodles Spare ribs Suan cai Tofu skin Wonton Yi mein Youmian Zha cai
Others	Chinese herb tea Dried shredded squid Lou fo tong
Cantonese restaurant Beijing cuisine Shanghai cuisine Hong Kong cuisine Macanese cuisine Chinese cuisine History of Chinese cuisine

v t e Shanghai cuisine
Century egg Cifantuan Eight treasure duck Hairy crab Jiaozi Lion's head Nian gao Qingtuan Red braised pork belly Shanghai cumian Shanghai fried noodles Shengjian mantou Shumai Song gao Sou Stinky tofu Tangbao Tea egg Wonton Xiaolongbao Yan Du Xian Youtiao
Beijing cuisine Cantonese cuisine Hong Kong cuisine Macanese cuisine Chinese cuisine History of Chinese cuisine

Cantonese version

Shanghai version

See also

References