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Duck with eight-jewel rice
Duck with eight-jewel rice
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Prep Time:
40 minutes
Cook Time:
20 minutes
Total Time:
60 minutes
A modern twist on Chinese Eight Treasure Duck using roasted hoisin duck breast fillets with colorful treasures like lap cheong sausage, dried mushrooms, and almonds, served over rice for a quick, flavorful meal!
Ingredients:
  • 6 dried shiitake mushrooms (see Notes)
  • 40.00 ml Chinese dried shrimp (see Notes)
  • 50g dried cranberry
  • 4 duck breast fillets, skin scored
  • 43.20 gm hoisin sauce
  • 36.80 gm sunflower oil
  • 2 lap cheong sausages, sliced on an angle (see Notes)
  • 1 red capsicum, chopped
  • 227g can water chestnuts, chopped (see Notes)
  • 40.00 ml toasted almonds or hazelnuts
  • 40.00 ml Chinese rice wine (shaohsing) (see Notes)
  • 60ml soy sauce
  • 5.00 gm caster sugar
  • 3 spring onions, green stems thinly sliced
  • 200g jasmine rice
Instructions:
  • Submerge mushrooms, shrimp, and cranberries in 200ml of boiling water for 30 minutes. Save the soaking liquid. Remove mushroom stems and thinly slice the caps.
  • While the oven preheats to 180C, gather and prep the remaining ingredients.
  • Preheat a non-stick frypan over medium-high heat. Sear duck skin-side down for 5-6 minutes until crispy and fat begins to melt. Flip and cook for an additional minute. Brush with hoisin sauce, then transfer duck skin-side up to a baking tray. Bake for 5 minutes for a perfect medium-rare finish. Rest under foil for 5 minutes before serving.
  • Start by heating oil in a wok over medium-high heat. Add sausage and stir-fry for 1 minute, then add capsicum and continue to stir-fry for 2 minutes. Throw in chestnuts, almonds, mushrooms, shrimp, and cranberries, stirring until combined. Next, add wine, soy sauce, sugar, 1/2 teaspoon salt, and most of the spring onion. Stir-fry for 2 minutes. Finally, mix in the rice and heat through for 1-2 minutes, adding reserved liquid if necessary.
  • Arrange thinly sliced duck on a bed of rice, garnish with the remaining spring onion. Enjoy!

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