Entree: China – Shanghai / Hu Cuisine – 八宝鸭 ➤ Bābǎo yā (Braised, stuffed duck filled with glutinous rice and a mix of sweet-savory preserved and dried ingredients)

Serving Size: 4

Approximate Time

Prep 40 min

Cook 1 hr 30 min

Additional 10 min

Total 2 hrs 20 min

Ingredients

- 1 whole duck, about 4 lb (1.8 kg)
- 2 cups (360 g) glutinous (sticky) rice, rinsed and soaked 2 hours
- 6 oz (170 g) Chinese sausage (lap cheong), thinly sliced
- 6 oz (170 g) boneless pork belly, diced
- 6 dried shiitake mushrooms, rehydrated and chopped, about 4 oz (115 g) rehydrated
- 2 tbsp (15 g) dried small shrimp, soaked and drained
- 6 cooked chestnuts, halved, about 3 oz (85 g)
- 1/4 cup (40 g) dried lotus seeds, soaked until soft
- 6 dried red dates (jujubes), pitted and chopped
- 3 salted duck egg yolks, cooked and crumbled
- 3 scallions, thinly sliced
- 1 tbsp (15 ml) oil for stir-frying
- 1 tbsp (15 g) sugar
- 1 tsp (2 g) five-spice powder
- 1 tbsp (15 ml) Shaoxing wine
- 1/2 cup (120 ml) light soy sauce
- 1/4 cup (60 ml) dark soy sauce
- 1/3 cup (80 ml) Shaoxing wine (for braise)
- 3 tbsp (45 g) rock sugar or brown sugar (for braise)
- 2 cups (480 ml) chicken stock or water
- 2 star anise
- 2 slices fresh ginger
- 2 tbsp (30 ml) oil (for searing/braising)
- 1 tbsp (8 g) cornstarch mixed with 2 tbsp (30 ml) water (optional, for glazing)
- Salt and white pepper to taste

Instructions

1. Prepare the stuffing: drain soaked glutinous rice. Heat 1 tbsp (15 ml) oil in a wok over medium heat; add diced pork belly and cook until some fat renders. Add Chinese sausage, drained dried shrimp, chopped shiitake, chestnuts, lotus seeds and jujubes; stir-fry 2–3 minutes. Add soaked rice, 1 tbsp (15 ml) Shaoxing wine, 1 tbsp (15 g) sugar and 1 tsp (2 g) five-spice; toss to combine and cook 2–3 minutes more. Remove from heat, stir in crumbled salted egg yolks and sliced scallions, and adjust salt/pepper. Let the mixture cool until warm but not hot.
2. Prepare the duck: rinse and pat the duck dry. Season the cavity lightly with salt and white pepper. Stuff the cooled rice mixture firmly into the duck cavity, leaving some room for expansion; sew or skewer the cavity closed. Truss the duck legs and wings.
3. Brown and braise: heat 2 tbsp (30 ml) oil in a deep Dutch oven or heavy pot over medium-high heat. Brown the duck on all sides to render skin fat and color, about 8–10 minutes total. Remove excess fat, then add 1/2 cup (120 ml) light soy sauce, 1/4 cup (60 ml) dark soy sauce, 1/3 cup (80 ml) Shaoxing wine, 3 tbsp (45 g) sugar, 2 cups (480 ml) chicken stock, 2 star anise and ginger slices. Bring to a simmer, cover partially, reduce heat to low, and braise gently for 60–75 minutes, turning the duck once or twice and basting with the sauce.
4. Finish and glaze: remove the duck carefully and strain the braising liquid into a saucepan. Skim excess fat; simmer the liquid until reduced slightly. If desired, stir in cornstarch slurry to thicken to a glossy glaze. Brush the glaze over the duck and, if you prefer, place the duck under a hot broiler or in a 425°F (220°C) oven for 5–8 minutes to caramelize the skin—watch closely to avoid burning.
5. Rest and serve: let the duck rest 10 minutes, then carve. Serve with the stuffing spooned beside slices of duck and warm steamed greens or thin pancakes as accompaniment.