EP06: Macanese Cuisine “Eight Treasure Duck” (Chef Lei Shu Wang)

glutinous rice

🥗Healthier: quinoa

💰Cheaper: white rice

Quinoa offers a nutty flavor and is gluten-free.

chestnuts

🥗Healthier: pecans

💰Cheaper: almonds

Pecans provide a similar texture with less cost.

dried mushrooms

🥗Healthier: fresh mushrooms

💰Cheaper: canned mushrooms

Fresh mushrooms are lower in sodium and provide a different texture.

hoisin sauce

🥗Healthier: soy sauce with honey

💰Cheaper: barbecue sauce

Soy sauce with honey mimics the sweetness and flavor profile.

Clean the duck and pat it dry with paper towels.

Prepare the glutinous rice by soaking it in water for several hours.

Cook the soaked rice until tender, then let it cool slightly.

Chop the chestnuts, dried mushrooms, and walnuts into small pieces.

Mix the cooked rice with the chopped chestnuts, mushrooms, walnuts, jujubes, and raisins in a bowl.

Season the mixture with soy sauce, five-spice powder, salt, and pepper.

Stuff the duck cavity with the rice mixture, ensuring it's packed tightly.

Sew the cavity shut with kitchen twine to secure the filling.

Rub the exterior of the duck with salt, pepper, and hoisin sauce for flavor.

Preheat the oven to 180°C (350°F).

Place the duck on a roasting rack in a baking dish.

Roast the duck in the preheated oven for 1.5 to 2 hours, basting occasionally until the skin is golden and crispy.

Remove the duck from the oven and let it rest for 15 minutes before carving.

Serve the duck with steamed vegetables and sauce on the side.

Cooking Techniques

Spice Level:

Allergens