Eight Treasure Duck

So I brought a fresh duck home from the supermarket. I dug around my book shelf but couldn’t find the recipe. I couldn't find one that I'm familiar with on the Internet so I had no choice but to vaguely recall how it was done the last time. Here goes…

Rub some salt, five spice powder, dark soy sauce and pepper all over the duck, inside and out. Leave it to marinate for several hours.

Ingredients for stuffing
Dried chestnut (soak in hot water until soft)
Barley (Soak in water for a couple of hours)
Ginkgo nuts (canned or fresh)
Dried Lotus nuts (soak in hot water until soft. Remove green stem inside the nut)
Dried oysters
Chinese sausage (cut into small pieces)
Dried shrimp (soak in water until soft)
Dried Shitake mushroom (soak in water until soft)
Red dates and wolfberry seeds
Shallots (cut into thin slices)

Method:
Heat up some cooking oil in the pan. Fry shallots and dried shrimp until fragrant. Add in barley and the rest of ingredients and stir fry for a while. Season with dark soy sauce, light soy sauce and pepper. Add some water or chicken stock if it’s too dry. Leave the stuffing to cool.

Fill the duck’s cavity with stuffing. Truss the duck with a piece of string or use toothpicks to close up the cavity.

Heat some oil in the frying pan. Brown the duck slightly on both sides. Place the entire duck on a big tray and steam for 3 hours or longer if you like the meat really soft. Make sure you have enough water to prevent the pot from drying out.

The end result – a sweet, savoury, succulent duck that is tenderly delicious and bursting with fragrant filling that has taken the flavour of the duck and the seasoning.

All I can say is it's Yummilicious!! Thought I should share the recipe with anyone who's interested. The picture didn't turn up well. So I'm not showing it.