Braised Eight Treasure Duck
Use this recipe with:
- Convotherm maxx
This recipe is also available for the following combi ovens:
Long
Accessories:
P R O F I L E
Ambient
1 Full Tray
From Scratch
Stage 1
100 °C
- Steam
- 00:45 | -
- 2
Stage 2
100 °C
- Steam
- 02:00 | -
- 2
R E C I P E
| 1 | pcs | Duck |
| 21.26 | g | Shiitake Mushrooms |
| 21.26 | g | Dry Scollop |
| 21.26 | g | Dry Shrimp |
| 70.87 | g | Diced Chicken Leg |
| 77.96 | g | Chestnut |
| 77.96 | g | Bamboo |
| 77.96 | g | Sticky Rice |
| 28.35 | g | Sliced Shallot |
| 49.61 | g | Oyster Sauce |
| 49.61 | g | Yellow Rice Wine |
| 35.44 | g | Sugar |
| 28.35 | g | Dark Soy Sauce |
| 81.33 | ml | Water |
| 7.09 | g | Salt |
| 7.09 | g | White Pepper Powder |
| 2 | pcs | Star Anise |
| 1 | pcs | Cinnamon Stick |
| 42.52 | g | Ginger |
| 28.35 | g | Chives |
| 51.75 | ml | Yellow Rice Wine |
| 0.95 | l | Water |
| 42.52 | g | Duck Soy Sauce |
| 127.57 | g | Light Soy Sauce |
| 77.96 | g | Oyster Sauce |
| 148.83 | g | Sugar |
| 1 | pcs | Salt |
| 1 | pcs | Cornstarch |
| Ingredients | ||
| Cleaning the duck: Use a small knife to remove bone from the opening in the neck, keeping the duck skin intact. Remove two duck glands from tail. Soak dry shii-take mushrooms, dry Shrimp and dry scallops for 2 hours, then remove from water. Slice shallots, dice chicken and bamboo（2-3cm）. Steam sticky rice (rice:water1:1). Sautee sliced shallots in oil, add chicken, bamboo, mushroom, scallops and shrimp for 2 mins. Then add oyster sauce, yellow rice wine and let it reduce. Next, add dark soy sauce, light soy sauce, sugar, white pepper powder. Mix with the sticky rice and chestnut. Fill the duck's chest with rice, then tie the string around its waist and fill the duck's abdomen with rice. Then sew all the openings with thread. Boil water and pour it around the duck to firm up the skin. Keep it in a container. For the duck sauce: Sautee ginger and chives, add oyster sauce, stir in yellow rice wine, reduce it, add dark soy sauce, light soy sauce, and sugar. Pour in water, add cinnamon and star anise, and bring it to boil. Pour in the sauce and cover the duck. Place it in the oven. After two hours , take out the duck and service with a plate. Boil the duck sauce in a pot, put in the cornstarch to thicken the sauce, then pour it over the duck. |
| 1. Food Preparation |
| If removing the duck bones is difficult, you may leave them. Soak the rice for over 2 hours. |
| 2. Cooking Instruction |
| Steam broccoil around the duck for the garnish. |
| 3. Food Serving Instruction |
Braised duck stuffed with eight different foods.
Note: Information emanating from Welbilt is given after exercise of all reasonable care and skills in its compilation, preparation and issue, but is provided without liability in its application and use. All cooking settings are guides only. Adjust cooking settings to allow for differing product weights and start temperatures. Always ensure that food save core temperature has been achieved prior to service.
