CRISP-FRIED DUCK

By stepjo7269

Real and Healthy Chinese Cooking
By: Nicholas Zhou

Ingredients

• Directions:
• 1 duck, about 5 1/2 lb. (2,500g)
• 5 tsp. scallions, shredded
• 4 tbsp rice wine
• 1 tbsp fresh ginger, shredded
• 3 1/2 fl oz (100ml) soy sauce
• 1/2 tsp. ground clove
• 1/2 tsp. salt, or to taste
• 1/2 tsp. ground cinnamon
• 5 tsp. ground Sichuan peppercorn
• 10 cups (2,500 ml) vegetable oil for deep-frying; uses about 5 oz (150ml)
• 1 tsp. ground star anise
• 2 tbsp spiced pepper-salt
• 2 tbsp sweet bean sauce (fermented flour sauce)
• ●Wash the duck.
• ●Mix together all ingredients except duck, oil, and pepper-salt.. Rub duck with the mixture inside and out and let marinate for 4 hours.
• ●Place the duck in a heat-proof dish and steam in a steamer over high heat for 4 hours, replenishing water as needed. Remove the duck and drain.
• ●Heat the oil in a wok over high heat to 400 degrees F, or until a piece of scallion green or ginger browns quickly when tossed into the oil or a haze appears above the oil surface. Carefully add the duck, breast-side down, add deep-fry until brown.
• ●Carefully turn duck over and deep-fry the other side until brown. Remove, drain thoroughly, and chop into 1 1/2 inch (4 cm) pieces.

Details

Servings 1

Preparation

Step 1

●Serve with the spiced pepper- salt as a dip.