Eight-Treasure Gourd Duck

Eight-Treasure Gourd Duck

　　Bone the duck and remove the internal organs without breaking the skin. Then coat the deboned duck with maltose syrup and air-dry it for a day. Next, prepare the filling by mixing diced shrimp, sea cucumber, pork belly, dried scallops, bamboo shoots, fresh peas, ham, and dried mushrooms using eggs, salt, MSG, sesame oil, soy sauce, cooking wine, and minced scallions and ginger to season the mixture. Stuff the filling inside the duck. Deep-fry the duck until it turns a jujube-red color at 80% heat. Place it in a container with scallions, ginger, star anise, salt, MSG, yellow wine, and broth, then steam until fully cooked.

Resembling a gourd in shape, with a jujube-red hue, it has a fragrant, savory, and delicate flavor, and the duck meat is tender and soft.