Eight Treasure Celestial Duck
It's irresistible! Every bite of duck meat is flavorful and juicy. A recipe in collaboration with The Burning Kitchen. Cooked for 5 hours, the Eight Treasure Celestial Duck dish taste heavenly, and the meat is so tender it falls off the bones!
Servings Prep Time
5person 1hour
Cook Time
Servings Prep Time
5person 1hour
Cook Time
  • 1whole duckcut off the legs and nose and discard them, leaving the neck and head intact.
  • 1tbsp light soya sauce
  • 2tbsp oil
'Eight Treasure' stuffing ingredients
  • 10g lean pork
  • 20g barleyrinsed
  • 20g gingko nutsde-shelled and remove skin
  • 20g dried chestnutsoaked until
  • 20g lotus seedsboiled for 10 – 15 mins
  • 1pc dried mandarin peel
  • 3pcs dried mushroomssoaked and rehydrated
  • 2slices ginger
Step 1: Preparation method for Eight Treasure Duck
  1. Place the lotus seeds in boiling water for 10-15 minutes. Once cooled, remove the skin (if any) then split into half and remove the centre core as it is very bitter. Wash and set aside for later use.
  2. Soak ginko nut in hot water, remove shells from gingko nut and peel the skin. Split the gingko nut into half and remove the centre core which is bitter. Wash, drain and set aside.
  3. Soak dried mushrooms in hot water until soft. Cover with lid to speed up the process. Cut into thin strips. Keep the mushroom water.
  4. Slice the pork into thin strips.
  5. Wash the dried mandarin peel and cut into thin strips.
  6. Rub the whole duck with 1 tbsp of light soya sauce and let it stand for 10 mins until the skin turns light brown.
Step 2: Brown the duck
  1. Heat up the wok. Place duck onto the wok to lightly brown it on all sides. Once the duck is browned, remove the duck.
Step 3: Fry the stuffing’s ingredients
  1. Add 1 tbsp of oil to the wok and stir-fry the lean pork.
  2. Next, add another 1 tbsp of oil. Fry the rest of the prepared stuffing ingredients for a few minutes.
  3. Fill the belly of the duck with the prepared stuffing. Conceal the cavity with a thread and needle.
  4. Place whole duck in a deep cake pan. Pour the mushroom water into the cake pan.
  5. Heat up the steamer and steam for 4 - 5 hours. Check the water level in the steamer every 20 mins and top it up with water when it runs low.
  6. Use a skewer to pierce through the duck to check when if it's soft and tender. Add a little salt or soya sauce to the soup for taste. Remove the thread from the duck and prepare to serve!