Babao Sauce Duck

Shelduck (three pounds and four taels) One	Glutinous rice Appropriate amount
Dried raisins Appropriate amount	Shiitake mushrooms Appropriate amount
Ham Appropriate amount	Barley Kernel Appropriate amount
Red dates Appropriate amount	Ginkgo Appropriate amount
Cashew Appropriate amount	Red dates Appropriate amount
Star anise Appropriate amount	Fragrant leaves Appropriate amount
Ginger Appropriate amount	Onions Appropriate amount
Zanthoxylum bungeanum Appropriate amount

How to make Babao Sauce Duck

Step 1

Soak the glutinous rice for two hours and then steam it in a steamer

Step 2

Open a small opening from the bottom of the duck and clean the belly. Pour a small amount of rice wine into the duck's belly and shake it back and forth to remove the fishy smell. Then use dark soy sauce and salt to spread the duck's body inside and outside evenly. Marinate it for half a day.

Step 3

Dice all other fillings and mix with glutinous rice. Add salt, dark soy sauce, red wine, sesame oil, and adjust the saltiness.

Step 4

Then stuff the mixed glutinous rice filling into the duck's belly. Don't stuff it too full. The glutinous rice will expand after cooking.

Step 5

Then use sterilized needle and thread to sew the belly of the duck to prevent the stuffing from coming out during cooking.

Step 6

Add oil to the pan. When the oil is hot, pour the oil evenly over the duck. When it turns golden brown, set the duck aside.

Step 7

Add a little oil to the wok, add star anise, bay leaves, ginger, green onions and Sichuan pepper until fragrant. Pour in light soy sauce, rice wine, sugar and boiling water. Add the duck to high heat and bring to a boil. Turn to low heat and simmer for two hours. Stir with chopsticks. You can boil it over high heat and add salt depending on how salty it is. Cooking Tips for Babao Sauce Duck