Babao Gourd Duck | Food Desk | Mid-Autumn Festival Special
In addition to moon cakes, the eight-treasure duck is also a traditional dish for the Mid-Autumn Festival reunion. The eight-treasure gourd duck brought by Liu Xiaoping, a famous chef in Shanghai, is a must, which he learned from his old master when he was working more than 30 years ago. Liu Xiaoping's teacher is a master of Huaiyang cuisine. He is especially good at Huaiyang cuisine and Jingbang cuisine. The kung fu of making eight-treasure duck lies in removing the bones of the whole duck without breaking the skin and meat, filling in the eight-treasure stuffing with meat and vegetables, and shaping it into the shape of a gourd, which not only pleas for the colorful head of "fortune", but also symbolizes the abundance of grain and the long-term food!
Food Ingredients
White Duck
4kg
Chicken gizzard
2 One
Pork Tenderloin
100g
Chicken breast
80g
Salted egg yolk
3
winter bamboo shoots
1 block
Ginkgo biloba
10
dried shiitake mushroom
6-8
Shrimp
30 grams
lotus seed
15 grams
glutinous rice
250g
Starch
30 grams
Raw smoke
right amount
Old smoke
right amount
Sugar
right amount
Sesame Oil
right amount
Step
1
First the whole duck to the bone. Use a knife to open the duck neck, disconnect the duck neck bone, shoulder bone, wing bone and leg bone in turn, and turn the skin downward to completely separate the duck meat from the skeleton. Don't break the main duck skin.
2
Then make the eight-treasure stuffing. After steamed glutinous rice, add soy sauce, sugar and sesame oil and mix well.
3
The tenderloin, chicken breast, chicken gizzard, winter bamboo shoots, salted egg yolk and shiitake mushrooms are all cut into fine cubes the size of lotus seeds. Heat the pan with oil, add ginger and scallion to stir-fry, then pour in the chopped diced shrimp, lotus seeds and ginkgo, stir-fry until ripe, serve, mix well with glutinous rice, and it is the eight treasures stuffing.
4
Fill the eight-treasure stuffing into the duck's abdomen and stitch it with a needle and thread. Then use cotton rope to tie the lower end of the duck's beak and waist tightly to make the duck gourd-like, and then evenly coat the duck with a layer of raw smoke.
5
Next, start the oil pan, wait until the oil is 80% hot, and fry the eight-treasure duck for about 2 minutes. This step is mainly to color and shape the duck until the surface is golden brown, and then take it out.
6
When the duck is draining the oil, boil the water in the steamer, then put the eight treasure duck into the steamer and steam for three or four hours. due to the long steaming time, pay attention to the water in the pan to prevent it from drying until the duck meat is tender, and then turn off the fire and put it on the plate.
7
When steaming, there will be a lot of juice seeping from the duck meat. These are all the essence. Take some juice, add a little old soy sauce and sugar to taste, hook one with water starch, slightly collect the juice with high fire, and sprinkle it evenly on the duck. Only then can the eight-treasure gourd duck be completely ready.
8
When eating, cut the eight-treasure duck, the duck meat is crisp and rotten, the glutinous rice is soft and glutinous, and the eight-treasure stuffing is delicious and blended, implying that the five grains are abundant and the food is long.
