


Eight Jewels duck is a famous Shanghai dish that involve taking the bones out of the duck and stuffs it with glutinous rice and many other ingredients. There are are not many restaurants in Hong Kong or China selling them nowadays and most of the restaurant require pre ordering. I have never try one before, so the following recipes may not be authentic but I can ensure you that it is very delicious.
1) First of all, try to take out all the bones of the duck carefully. I am not sure if there is an easy way of taking the bones out without damaging all the skin of the duck. I usually start from the neck and use a pair of scissors to cut off the meat from the bones. I prefer to use scissors rather than knife as I found it easier to control. You have to be extremely careful on the first stage as you cannot afford to make any holes on the skin. Once there are holes, it is almost impossible to stuffs the ingredients in without any leakage when steaming. One of the best tip I can give you is try to put your hand right inside the body of the duck and use your fingers to separate the meat from the bones. That is the only way to ensure you are not breaking the skins. The whole de-boning procedure takes me an hour the first time and half an hour the second time.
2) Once You take all the bones out (apart from the wings and the legs), put them in boiling water and prepare it as broth.
3) Soak 2 cups of Glutinous Rice into the prepared duck broth overnight.
4) Marinate the inside body of the duck with Ground Ginger, Chinese Five Spice, White pepper, Sesame oil and Chinese Rose Wine (I don’t have any exact amount and you just need to be more creative). You can then marinate the out of the duck with Chinese Rose Wine and Dark Soy Sauces (You can marinate the duck overnight).
5) Cut 2 pairs of Chinese Sausages, some Chinese Ham into dices.
6) Soak the Lotus Seeds, Chinese Mushrooms and Dried Scallops into water.
7) Stuffed the body of the duck with the dices of the Chinese sausages, Chinese Mushrooms, Chinese Ham, Lotus seeds, dried Sclloaps, soaked Glutinous Rice and some prepared duck stocks. Make sure you leave plenty of space in the duck cavity for the Glutinous rice to expand.
8) Use either long Bamboo / Metal skewers to sew the neck and the bottom of the duck. This is to prevent any ingredients leak out when steaming.
9) Steam the duck on the wok for 3 hours.