Eight Treasure Braised Duckling Recipe

Eight Treasure Braised Duckling Recipe

Ingredients:

• 1 duckling (about 3 1/3 lbs)

• 1 tablespoon soy sauce

• Oil for frying

• 1 1/2 tablespoons cornstarch dissolved in 2 tablespoons water

• Dash of sesame oil

Ingredient A:

• 1 green onion, cut into 6 pieces

• 2 slices ginger root

• 5 tablespoons soy sauce

• 1 tablespoon sugar

• 2 tablespoons cooking wine

• 5 cups water

• 1 star anise

• Dash of Szechuan peppercorns

Ingredient B:

• 2 sea cucumbers

• 1/4 cup button mushrooms

• 1 pork kidney

• 1 duck gizzard

• 1 duck liver

• 3 Chinese black mushrooms

• 6 slices each: bamboo shoots, carrot, cucumber

Method:

1. Make a deep vertical cut down the back of duckling; rub exterior and cavity with soy sauce. Heat wok then add oil. Deep fry duckling for about 2 minutes, or until golden brown; transfer duckling to a deep pot.

2. Add Ingredient A; bring to a boil. Cover; cook over low heat for 1 1/2 hours, or until the meat is tender and liquid has reduced to 2 cups

3. Cut sea cucumbers to bite size pieces. Cut pork kidney in half; remove any white membrane. Score lengthwise and crosswise; cut to bite size pieces. Cut gizzard and liver in same manner. Separately, cook sea cucumbers, pork kidney, gizzard, liver, bamboo shoot, and carrot in boiling water

4. Place the duckling on a serving plate; bring the duckling broth to a boil. Add Ingredient B; boil. Add cornstarch mixture to thicken; stir. Sprinkle in sesame oil then pour over the duckling.