crisp and aromatic duck

serves 6-8
  • 1 oven-ready ducking.
  • about 2.25kg/5-5¼lb
  • 10ml/2 tsp salt
  • 5-6 whole star anise
  • 15ml/1 tbsp Szechuan peppercorns
  • 5ml/1 tsp cloves
  • 2-3 cinnamon sticks
  • 3-4 spring onions
  • 3-4slices fresh root ginger, unpeeled
  • 75-90ml/5-6 tbsp Chinese rice wine or dry sherry
  • vegetable oil, for deep-frying
  • lettuce leaves, to garnish
To serve
  • Chinese pancakes
  • duck sauce
  • spring onions, shredded
  • cucumber, diced
crisp and aromatic duck
1. Remove the wings from the duck and split the body in half down the backbone.
2. Rub salt all over the two duck halves, taking care to work it all in thoroughly.
3. Marinate the duck in a dish with the spices, spring onions, fresh ginger, and wine or sherry for at least 4-6 hours.
4. vigorously steam the duck with the marinade for 3-4 hours ( or for longer if possible ) .carefully remove the steamed duck from the cooking liquid and leave to cool for at least 5-6 hours. the duck must be cold and dry or the skin will not be a crip.
5. heat the vegetable oil in a wok until it is just smoking, then place the duck pieces in the down.deep fry the duck for about 5-6 minutes, or until it becomes crisp and brown. Turn the duck
just once at the very last moment.
6. Remove the fried duck, drain it well and place it on a bed of lettuce leaves.
7. To serve, scrape the meat off the bone and wrap a portion in each pancake with a little duck sauce, shredded spring onions and with your fingers.
crisp and aromatic duck
Cook’s Tip
small pancakes suitable for this dish can be found in most Chinese supermarkets. they can be frozen and will keep for up to 3 months in the freezer.

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