Ba bao ya (eight-treasure duck)

Step 1: Steam 9 oz glutinous (sticky) rice on a lined steamer over a high heat for 15 minutes, until about half cooked and still firm in the centre.

Step 2: Heat 1 tbsp neutral oil in a wok over a medium heat and stir-fry 2 ⅛ oz Chinese dry-cured ham (Jinhua-style), or other dry-cured ham, 6 dried shiitake mushrooms, 1 ⅜ oz dried lotus seeds, 2 ⅞ oz bamboo shoots, ⅔ oz dried shrimp and 3 ½ oz cooked peeled chestnuts for 3 minutes, until fragrant.

Step 3: Add the rice, 1 ¾ oz frozen green peas, 2 tbsp light soy sauce and 4 tbsp of the mushroom soaking water and toss until evenly coloured. Spread on a tray and cool until no longer warm.

Step 4: If boning the duck yourself, start at the neck and work the skin and meat off the carcass with a small knife, keeping the blade against the bone, cutting through the wing and leg joints from inside, and turn the duck inside out as you go. Turn it right way out again.

Step 5: Stuff the cooled filling into 1 whole duck, about 2.2 kg, boned with skin intact through the neck opening, filling it about three-quarters full. Common mistake: overfilling; the rice swells as it braises and splits the skin.

Step 6: Sew up the neck and vent with kitchen string or close with cocktail sticks, and pat the duck back into a plump shape. Stuff it only just before cooking, and refrigerate it if there is any delay.

Step 7: Blanch the duck in a large pan of boiling water for 2 minutes to tighten the skin, lift out and pat dry, then brush all over with 2 tbsp dark soy sauce.

Step 8: Heat 3 tbsp neutral oil in a large casserole over a medium-high heat and brown the duck carefully on all sides for 8 minutes, until the skin is deep brown.

Step 9: Pour off most of the fat, add 3 tbsp Shaoxing rice wine, 3 tbsp light soy sauce, 1 ⅜ oz rock sugar, 1 oz fresh ginger, 4 spring onions, 2 star anise and 5 cups hot water, and bring to the boil.

Step 10: Cover and braise over a low heat for 2–2½ hours, basting and carefully turning the duck every 30 minutes, until the meat is very tender and a probe thermometer pushed into the centre of the stuffing reads 165°F.

Step 11: Lift the duck onto a platter and rest for 10 minutes. Meanwhile, skim the fat from the braising liquid and boil it hard for 8–10 minutes, until syrupy and glossy.

Step 12: Remove the string, brush the duck with the glaze and carve it at the table into thick slices through the stuffing. Serve with 10 ½ oz steamed bok choy and the remaining sauce.