Eight Treasure Roast duck


  • 250 ml (½ cup) Glutinous rice
  • 4  or 5 Dried black mushrooms
  • 60 ml (¼ cup) Chestnut meat
  • 60 ml (¼ cup) Gingko nut meat
  • 60 ml (¼ cup) Lotus seeds (up to)
  • 1 litre (4 cups) Water
  • 250 ml (½ cup) diced Lean pork
  • 2 Tbsp diced Smoked ham or diced Chinese Bacon
  • 60 ml (¼ cup) Bamboo shoots
  • 6  Raw shrimp
  • 2 tablespoons Soy sauce
  • 1 tablespoon Sherry
  • 1 Duck; 2.5 to 3 Kg  (6 to 7 lbs)
  • 2.5 cm (1 in) sliced Fresh ginger 
  • 3 cups Stock
  • 1 tsp Salt
  • 60 ml (4 Tbsp) Soy sauce
  • 2 Tbsp Hsao Xing Wine
  • 1 Tbsp Sugar

  1. Separately soak glutinous rice for and dried mushrooms for 30 min in water. Blanch and shell chestnuts, ginkgo nuts and lotus seeds.
  2. Bring water to a boil. Add soaked rice and simmer, covered, 5 minutes, then drain. Rinse under cold running water and drain again. 
  3. Dice pork, ham and bamboo shoots; shell and dice shrimp; dice chestnuts and mushrooms. Combine in a bowl with cooked rice. Add sov sauce, wine, ginkgo nuts and lotus seeds. 
  4. Wipe duck inside and out with a damp cloth; then stuff rice mixture into cavity, and sew up securely or skewer.
  5. Place duck in a heavy pan. 
  6. Cut scallion stalk in 1-inch sections; slice ginger root. Add to pan along with stock, salt, remaining soy sauce and sherry. 
  7. Bring to a boil, then simmer, covered, 1 hour, turning duck several times for even cooking and coloring. Add sugar and simmer 1 hour more. 
  8. Scoop out rice stuffing and arrange on a serving dish. Chop duck, bones and all, in 1- to 2-inch sections, or carve Western-style. Arrange over stuffing and serve. 

NOTE: This dish, sometimes called Eight Jewel Duck, can also be eaten cold.