Eight Treasures Duck
Eight treasure duck (; Shanghainese: ''paq7-pau5-aq7'', ), also known as eight treasures duck, is a Duck as food, duck dish in Shanghai cuisine, Shanghai and Cantonese cuisine, Cantonese cuisine. Its name derives from the fact that it is stuffed with eight other ingredients, including rice, mushrooms and shrimp. Cantonese version The Cantonese version features a duck stuffed with eight stir-fried ingredients, including glutinous rice, diced mushrooms, water chestnuts, Lotus seed, lotus seeds, Chinese sausage, dried shrimp, Bamboo shoot, bamboo shoots, Jujube, jujubes, Salted duck egg, salted egg yolk, Jinhua ham, Adzuki bean, red beans, barley, dried lily, and Peanut, peanuts. Before the duck is stuffed, the duck is marinated overnight in dark soy sauce, spices, and Shaoxing wine. The duck skin is then tightened with hot oil ladled over the duck. After the duck is stuffed, it is cooked in a chicken and soy broth for over an hour, which produces tender and succulent meat. It beca ...
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Duck As Food
In cooking and gastronomy, duck or duckling is the meat of several species of bird in the family Anatidae, found in both fresh and salt water. Duck is eaten in many cuisines around the world. It is a high-fat, high-protein meat rich in iron. Duckling nominally comes from a juvenile animal, but may be simply a menu name. One species of freshwater duck, the mallard, has been domesticated and is a common livestock bird in many cultures. The Pekin duck is another livestock breed of importance, particularly in North America. Magret refers specifically to the breast of a mulard or Muscovy (or Barbary) duck that has been force fed to produce foie gras. Duck meat Duck is particularly predominant in the Chinese cuisine—a popular dish is Peking duck, which is made from the Pekin duck. Duck meat is commonly eaten with scallions, cucumbers and hoisin sauce wrapped in a small spring pancake made of flour and water or a soft, risen bun known as gua bao. In Cantonese cuisine, ...
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