This recipe is a modified Chinese classic, Eight treasure duck or ba bao ya. Instead of boning a whole duck, hoisin sauce is brushed over duck breast fillets, roasted and served with rice. The colourful ‘jewels’ (treasures) include a red capsicum, Chinese lap cheong sausage, dried mushrooms, dried shrimps, dried cranberries, water chestnuts, almonds and spring onion. All the flavour of the original in half the time!
Ingredients
- 6 dried shiitake mushrooms (see Notes)
- 2 tablespoons Chinese dried shrimp (see Notes)
- 1/3 cup (50g) dried cranberries
- 4 duck breast fillets, skin scored
- 2 tablespoons hoisin sauce
- 2 tablespoons sunflower oil
- 2 lap cheong sausages, sliced on an angle (see Notes)
- 1 red capsicum, chopped
- 227g can water chestnuts, chopped (see Notes)
- 2 tablespoons toasted almonds or hazelnuts
- 2 tablespoons Chinese rice wine (shaohsing) (see Notes)
- 1/4 cup (60ml) soy sauce
- 1 teaspoon caster sugar
- 3 spring onions, green stems thinly sliced
- 1 cup (200g) jasmine rice, cooked, cooled
Method
- Step 1Soak mushrooms, shrimp and cranberries in 200ml boiling water for 30 minutes. Drain, reserving soaking liquid. Discard mushroom stems and finely slice the caps.
- Step 2Meanwhile, preheat oven to 180C and prepare remaining ingredients.
- Step 3Heat a non-stick frypan over medium-high heat. Cook duck skin-side down for 5-6 minutes until skin is golden and fat renders. Turn and cook for 1 minute. Smear skin with hoisin and transfer duck, skin-side up, to a tray. Bake for 5 minutes for medium-rare. Cover with foil and rest for 5 minutes.
- Step 4Heat oil in wok over medium-high heat. Add sausage and stir-fry for 1 minute. Add capsicum and stir-fry for 2 minutes. Add chestnuts, almonds, mushrooms, shrimp, and cranberries. Stir-fry until combined. Add wine, soy, sugar, 1/2 teaspoon salt and most of the spring onion, stir-fry for 2 minutes. Stir in rice. Heat through for 1-2 minutes, adding reserved liquid if needed.
- Step 5Slice the duck and serve on the rice, topped with remaining spring onion.
- Low carb
- Lower gi
Nutrition
2914 kj
Energy
41g
Fat Total
9g
Saturated Fat
7g
Fibre
42g
Protein
162mg
Cholesterol
2225.15mg
Sodium
16g
Carbs (sugar)
35g
Carbs (total)
Notes
Dried shiitake mushrooms, Chinese dried shrimp, cheong sausage, canned water chestnuts and Chinese rice wine (shaohsing) is available from Asian food stores.
Related Video
- Author: Jill Dupleix
- Image credit: Steve Brown
- Publication: Taste.com.au