Eight-Treasure Duck
八宝鸭 · bā bǎo yā
My uncle in Shanghai ran a small banquet hall in the 1980s. He taught me to stuff duck with glutinous rice, chestnuts, and lotus seeds while humming old Shanghai opera—always saying, 'Eight treasures mean eight blessings, not eight ingredients.'
Recipe author: HǎoWèi Test Kitchen
Home-cooking research team
Reviewed by HǎoWèi editorial team · Last updated 2026-08-29
Ingredients
- duck leg (skin-on, boneless, ~350 g per leg)鸭腿肉（带皮去骨，约350克/只）🛒 local700 g
- glutinous rice (soaked 4 hours)糯米（浸泡4小时）🏮 asian200 g
- dried chestnuts (pre-cooked, chopped)熟栗子干（切碎）🏮 asian100 g
- Shaoxing wine绍兴酒🏮 asian30 ml
- light soy sauce生抽🏮 asian25 ml
duck leg (skin-on, boneless, ~350 g per leg): Ask butcher to debone; keep skin intact
glutinous rice (soaked 4 hours): Rinse until water runs clear
dried chestnuts (pre-cooked, chopped): Substitute with canned chestnuts (drained, patted dry)
🌶️ Adjust to your taste
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Spice level
Saltiness
Oiliness
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Instructions
1Rinse soaked glutinous rice, drain well. Mix with chestnuts, 15 ml Shaoxing wine, 10 ml light soy sauce, 10 g minced ginger, and 10 g minced scallion. Set aside.
腌米增香入味
🔍 Look for 10 分钟 · 10 minutesVisual: 米粒油亮，搅拌时略黏连Rice grains glisten and cling slightly when stirred
You know it's right when: 姜与酒香融合圆润Aroma of ginger and wine becomes fragrant and rounded
2Flatten duck legs on cutting board, skin-side down. Pat rice mixture evenly over each, leaving 2 cm border. Roll tightly into cylinders, tucking ends inward. Secure with kitchen twine.
卷紧防散保形
🔍 Look for 8 分钟 · 8 minutesVisual: 卷体紧实无漏米；棉线贴皮平整Rolls are compact, no rice oozing; twine lies flat against skin
You know it's right when: 接缝处鸭皮绷紧无裂Skin stays taut and unbroken along seam
3Heat 15 ml oil in Dutch oven over medium-high. Sear rolls skin-side down until golden brown (3–4 min). Flip, sear other side 2 min. Remove and set aside.
先煎皮面锁汁
🔍 Look for Medium-high 3–4 分钟 · 3–4 minutesVisual: 鸭皮微起泡，离锅轻松Skin blisters lightly and releases easily from pan
You know it's right when: 滋滋声变沉稳Sizzling sound deepens and steadies
4In same pot, add 10 g minced garlic, 10 g minced ginger, and 1 star anise. Stir 1 minute until fragrant. Return rolls. Add remaining Shaoxing wine (15 ml), light soy sauce (15 ml), and 300 ml water. Bring to simmer.
爆香增复合底味
🔍 Look for Medium heat 2 分钟 · 2 minutesVisual: 锅边微泡，汤面平静Liquid simmers at edge with gentle bubbles
You know it's right when: 辛香转为暖甜坚果香Aroma shifts from raw spice to warm, sweet-nutty
5Cover and braise on lowest heat for 2 hours. Uncover, increase heat to medium-low, reduce sauce 10 minutes until glossy and thickened. Rest 10 minutes before slicing.
焖透收亮增光泽
🔍 Look for Medium-low 10 分钟 · 10 minutesVisual: 酱汁浓稠挂勺，滴落缓慢Sauce coats back of spoon thickly and slowly drips
You know it's right when: 鸭卷边缘泛琥珀亮泽Edges of rolls shimmer with lacquered glaze
Tips
- · Use a heavy-bottomed Dutch oven—it mimics traditional clay pot heat retention
- · Slice with a sharp knife dipped in hot water for clean cuts
- · Serve with steamed baby bok choy to balance richness
Sources & references
Quantities, technique notes, and substitution ratios are cross-checked against established Chinese cookery references and standard food-science sources.
- Read our editorial policy
- Fuchsia Dunlop, Land of Plenty: A Treasury of Authentic Sichuan Cooking
- USDA FoodData Central — ingredient nutrition and portion data
- Traditional Chinese family-kitchen practice and regional taste records
Common questions
Can I skip Shaoxing wine? What's the substitute?
Dry sherry is the closest 1:1 swap (fidelity ~80%). No sherry? Use a splash of white wine plus a little water, or just skip it and add a tiny extra pinch of sugar — the wine's job is depth and removing meat's gamey notes, and a good marinade covers most of it.
Source: HǎoWèi substitution engine
Is there a vegan substitute for oyster sauce?
Yes — 'mushroom oyster sauce' (often labeled vegetarian/vegan) is sold in most Asian grocers and increasingly in mainstream supermarkets. It behaves 1:1 and adds the same glossy umami. Watch labels if you're also gluten-free; most brands are GF, some aren't.
Source: HǎoWèi substitution engine
What's the difference between light and dark soy sauce?
Light soy (生抽) is the everyday salty seasoning — thin and salty, used in most recipes. Dark soy (老抽) is thicker, darker, slightly sweet, and used mostly for color (braises, fried rice). If you only buy one, get light soy. For dark soy's color: 1 tbsp light soy + a pinch of sugar + a few drops of molasses.
Source: HǎoWèi pantry guide
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