Eight-treasure duck with pickles recipe | Gourmet Traveller

Ingredients

• 100 gm blanched peanuts
• 300 gm white sticky rice, soaked overnight in cold water, drained
• 15 gm dried black fungus, soaked in warm water for 20 minutes
• 4 dried shiitake mushrooms, soaked in warm water for 20 minutes
• 10 gm dried prawns, soaked in cold water for 20 minutes
• 1 tbsp vegetable oil
• 2 lap cheong, diced (see note)
• 100 gm firm tofu, diced
• 20 gm (4cm piece) ginger, cut into julienne
• 10 canned water chestnuts, drained, diced
• 2 spring onions, thinly sliced
• 60 ml Shaoxing wine
• 1 tbsp dark soy sauce
• 1½ tsp Sichuan peppercorns, crushed
• 1 duck (about 2kg), boned (see note)
• To serve: chrysanthemum leaves (see note)
• Cucumber and radish pickles
• 2 telegraph cucumbers, halved lengthways, seeds removed and thickly sliced
• 8 radishes, quartered
• 1 garlic clove, finely chopped
• 1 tbsp light soy sauce
• 1 tbsp Chinkiang vinegar (see note)
• 2 tsp Chiu Chow chilli oil (optional; see note)
• 1½ tsp caster sugar