Eight treasure duck

Eight treasure duck (), also known as eight treasures duck, is a duck dish in Shanghai and Cantonese cuisine.
Cantonese version.
The Cantonese version features a duck stuffed with eight stir-fried ingredients, including glutinous rice, diced mushrooms, water chestnuts, lotus seeds, Chinese sausage, dried shrimp, bamboo shoots, jujubes, salted egg yolk, Jinhua ham, red beans, barley, dried lily, and peanuts. Before the duck is stuffed, the duck is marinated overnight in dark soy sauce, spices, and Shaoxing wine. The duck skin is then tightened with hot oil ladled over the duck. After the duck is stuffed, it is cooked in a chicken and soy broth for over an hour, which produces tender and succulent meat. It became a famous banquet dish in Hong Kong in the 1930s. The dish is labor-intensive to prepare, and is typically ordered several days in advance in restaurants. The dish is traditionally served during Chinese New Year's Eve.