Cantonese-style crispy-skin duck and Shanghai-style eight-treasure duck — Grand Formosa Regent unveils an eight-treasure crispy duck with five ways to enjoy

▲ Eight-treasure crispy duck, left: bite-sized crispy-skin duck. (Photo / Provided by Grand Formosa Regent)

Reported by Huang Shiyuan / Taipei

What kind of magic happens when Cantonese-style crispy-skin duck meets Shanghai-style eight-treasure duck? The Grand Formosa Regent’s third-floor restaurant, Crystal Jade, combines both to create the eight-treasure crispy duck with five serving styles: crispy-skin duck rolls, bite-sized crispy-skin duck, fire duck soup made from carefully simmered duck bones, lettuce wraps with shredded duck, and eight-treasure duck clay pot rice. The set is priced at NT$2,800.

The eight-treasure crispy duck uses northern ducks sourced from Yilan. This breed, which is of moderate size, has skin that isn’t overly fatty and meat that is perfectly tender — it is actually the predecessor of the cherry duck. To prepare the eight-treasure crispy duck, the duck is first deboned and cleaned, then stuffed with eight fillings including scallops, taro, lotus seeds, and glutinous rice. It is then roasted until the skin turns golden and glistening. Once out of the oven, the duck is sliced in half, revealing the rice and rich fillings inside. The five ways to enjoy the duck include: crispy-skin duck rolls, bite-sized crispy-skin duck, fire duck soup made from carefully simmered duck bones, lettuce wraps with shredded duck that carry a strong duck aroma, and a brand-new take on clay pot rice — the eight-treasure duck clay pot rice, full of crispy rice crust fragrance. The set is priced at NT$2,800.

In addition, Grand Formosa International Club has newly launched a Shanghai-style duck casserole soup, using locally sourced seasonal native ducks and following traditional cooking techniques. Options include the classic old duck soup with a mellow taste, taro-braised duck soup, bamboo shoot and ham-braised duck soup, and winter vegetable wonton duck.