A Chinese Classic & Heritage Dish – features a deboned whole duck and stuffed with a variety of fillings and wrapped in lotus leaves.  This Heritage Dish would really impress your guests this CNY or any special occasion.

Our Eight Treasures Duck consist of Dried Scallops, Dried Shrimps, Chestnuts, Purple Rice, Gingko Nuts, Chinese Mushroom, Chinese Sausages, Salted Egg Yolk

The Purple Rice and ingredients soak up the juices of the duck and combined with the flavours of the filling of the eight ingredients, lend it an intense richness and scrumptious dish.

Option 2:

Day 1: Thu 25 Feb 2021  Pre-work: Pre-recorded Video (1-hour Session): Watch Pre-work Video to Clean & Marinate Duck by Brining  + Explain Preparation & Cooking Process

Day 2: Fri 26 Feb 2021 Remove Duck from Brine and Dry Overnight in Chiller

Day 3: Sat 27 Feb Zoom Live Workshop 2.30 pm – 6.30 pm  (approx 4-hour Session Singapore time  UTC +8 hours)

• Tips & Techniques to debone duck, removing the cartilage without breaking the skin and create a larger cavity that allows for stuffing of the eight treasures/ingredients.
• Prepare Eight Treasure Filling & Pre-cook Purple Rice
• Stuff Ingredients in Duck
• “Colour” Duck Skin in Hot Oil
• Tips & Techniques on Wrapping Duck in Lotus Leaves
• Steam Duck till ready
• Q & A Session

**  2-week Support via a Private Facebook Group  / Whatsapp Group

** Edited Videos will be uploaded via a private group for unlimited viewings/revision by paid participants only.  No Expiry Date.

Online Workshop Fees: SGD  78 / pax / class  (No ingredients will be provided for this class.  Participants who wish to make this dish during the Zoom Session has to prepare and marinate the duck 2 days ahead of Zoom Class, including getting ready all ingredients prior to the workshop)

Promo: Sign up with a Friend and you will be entitled to sign up with the Sale Price of SGD 68/pax

Register / Enquire though Sharon HP: 9688 2777 (Whatsapp).

Seat will only be reserved upon payment receipt via Pay Now / PayLah! / Internet Bank / ATM Transfer. Overseas Funds Transfer via Bank Transfer, Transferwise or Paypal, however a higher fee will apply to cover the fees / charges charged by the payment agents. PM Sharon for revised fees if paying using Paypal.

8 Treasure  Duck Preparation Video: bit.ly/8TreasureDuckPrepVideo

Extracted from a recent article published in SCMP “Can fine-dining Cantonese cuisine survive as old chefs retire…”

(https://www.scmp.com/lifestyle/food-drink/article/3118651/can-fine-dining-cantonese-cuisine-survive-old-chefs-retire”):

Eight treasure duck is a labour-intensive dish served in traditional Cantonese restaurants that’s ordered days in advance.

First, the duck is marinated overnight in dark soy sauce, spices and Shaoxing wine. The following day, hot oil is ladled over the duck to tighten the skin. Once the bird has cooled, it is stuffed with eight stir-fried ingredients, which can include glutinous rice, diced mushrooms and water chestnuts, lotus seeds, Chinese sausage, chestnuts, dried shrimps, bamboo shoots and dates. Then, the cavity is sealed with a metal skewer.

Finally, the duck is cooked in soy-flavoured chicken stock for more than an hour. When sliced open, the aroma of the stuffing mixes with that of the succulent, tender duck.

Check out our other workshops’ listing:

 Studio Classes

 Online Classes

Registration Process

1. Complete the registration online by clicking “Add to Cart”, followed by “View Cart”, then “Proceed to Checkout”. Complete your particulars & add remarks in the section “Order notes (optional)” eg your friend’s name & hp number if you are signing up for others.
2. Please make Payment via Paynow / Paylah / Bank Transfer etc. with remarks during transfer your name & Class name.  Strictly No Refund will be entertained for Online Classes, as these classes can be accessed unlimited times at an ongoing basis.
3. Important Step: Whatsapp Sharon at +6596882777 with a screenshot of your Facebook profile page and advise participant’s mobile number (if you are making payment on behalf of others).
4. Please note that 1 Payment is only valid for 1 Facebook account or Zoom account to access the online class.
5. Once we verify your payment is received, we will revert within 48 hours with a link for you to access the online baking class and a bilingual recipe in a private Facebook group.
6. Please click on the link & send in a request to join that private Facebook group.  Once you are admitted into that group, students will be able to view the recipes and videos, type their questions / queries directly in the closed group. The instructor will address those queries directly through the respective private Facebook groups.
7. You must have an existing & functioning Facebook account to join the online classes to access the recipes, templates (if any) and videos.  We regret we will not be able to email or send videos, recipes, templates (if any) directly to anyone.
8. Please contact Facebook Help Centre directly for help if you happen to encounter any restrictions / problems with your Facebook account.  We regret we are not in the position to help resolve any technical issues pertaining to students’ Facebook accounts.

Brief Instructor Bio:

Chef Loretta is a Michelin-trained chef who possesses 25 years of baking and culinary experience from UK, France & Singapore. She also had the privilege to learn from Frederic Bau, one of the renowned pastry chefs whose technical innovations in pastry and chocolate are now used across the world.

International award-winning chef Loretta Liu has worked as a chef at many prestigious establishments, including The Raffles Hotel in Singapore and Raymond Blanc’s Le Manoir Aux Quat’ Saisons. Moving to the UK, she later became a chef and cookery school teacher at 2 Michelin-Starred Raymond Blanc’s Le Manoir Aux Quat’ Saisons, before starting her own baking & culinary school and café in the UK. She has conducted many culinary workshops for adults and children and created more than 25 different flavours of macarons every season in the past. Her macarons were bestsellers in Harvey Nichols, a luxury department store in London.

Chef Loretta is currently based in the UK and has also written 2 recipe books – Modern Dim Sum & Super-cute Macarons.  She has also recently started a Facebook group on Sourdough www.facebook.com/EverydaySourdough.

#烹饪课程  #烹饪课 #ArtZBakingCulinary

**Please read our Terms and Conditions before you proceed to register for the class.