This recipe is a modified Chinese
classic, Eight treasure duck or ba
bao ya. Instead of boning a whole
duck, hoisin sauce is brushed over
duck breast fillets, roasted and
served with rice. The colourful
‘jewels’
(treasures) include a red capsicum,
Chinese lap cheong sausage, dried
mushrooms, dried shrimps, dried
cranberries, water chestnuts,
almonds and spring onion. All the
flavour of the original in half the
time!
