Crispy and Aromatic Duck

crispy and aromatic duck

Crispy and Aromatic Duck

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As this dish is often served with pancakes, spring onions, cucumber and duck sauce (a sweet bean paste), many people mistake it for Peking Duck. This recipe, however, uses a different cooking method. The result is just as crispy but the delightful aroma makes this dish particulary distinctive. Plum sauce may be substituted for the duck sauce.
Servings: 10
Calories: 942

Ingredients
 

  • 5 lb oven-ready duckling
  • 2 tsp salt
  • 5-6 whole star anise
  • 1 tbsp Szechuan peppercorns
  • 1 tsp cloves
  • 2 - 3 cinnamon sticks
  • 3 - 4 spring onions
  • 3 - 4 slices fresh root ginger unpeeled
  • 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

Instructions

  • Remove the wings from the duck and split the body in half down the backbone.
  • Rub salt all over the two duck halves, taking care to work it all in thoroughly.
  • Marinate the duck in a dish with the spices, spring onions, fresh ginger and wine or sherry for at least 4—6 hours.
  • 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 crisp.
  • Heat the vegetable oil in a wok until it is just smoking, then place the duck pieces in the oil, skin-side 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.
  • Remove the fried duck, drain it well and place it on a bed of lettuce leaves.
  • To serve, scrape the meat off the bone and wrap a portion in each pancake with a little duck sauce, shredded spring onions and cucumber. Eat with your fingers.

Notes

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.
Calories: 942 kcal
Carbohydrates: 4 g
Protein: 27 g
Fat: 89g
Saturated Fat: 30 g
Cholesterol: 172 mg
Sodium: 611 mg
Potassium: 544 mg
Fiber: 2 g
Sugar: 1 g
Vitamin A: 477 IU
Vitamin C: 8 mg
Calcium: 59 mg
Iron: 6 mg
Ingredients Duck
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