Aromatic And Crispy Duck Recipe
Summary
Preparation Time10 MinCooking Time15 Min
Ready In25 MinDifficulty LevelVery Easy
Health IndexAverageServings6
Interest GroupClassic
Ingredients
| Oven-ready duckling - One 5 lb (2.3 kg) | ||
| Salt | 2 Teaspoon | |
| Oil | 2 Cup (16 tbs) (For frying) | |
| Star anise pieces | 6 (For the marinade:) | |
| Sichuan red peppercorns - 1 tablespoon | ||
| Cloves | 1 Teaspoon (For the marinade:) | |
| Cinnamon sticks | 3 (For the marinade:) | |
| Spring onions | 4 (For the marinade:) | |
| Fresh ginger root - 3-4 pieces, unpeeled | ||
| Chinese rice wine -5-6 tablespoons | ||
| Duck pancakes - 20-24 | ||
| Spring onions - 6-8, thinly shredded | ||
| Cucumber | 1/2 (For serving:) | |
| Duck sauce | 4 Fluid Ounce (For serving:) | |
Directions
GETTING READY
1. To prepare the duck remove the wing tips and the lumps of fat from inside the vent.
2. Split the duck in half down the backbone.
3. In a bowl mix all the marinade ingredients.
4. Rub the salt all over both sides and marinate in a dish with the marinade for at least 4-6 hours, turning several times.
MAKING
5. In a hot steamer over a high heat steam the duck pieces (skin-side up) with the marinade for at least 3-4 hours -have a kettle of boiling water ready to replenish when necessary.
6. Remove from the cooking liquid and leave to cool for at least 6-8 hours so that
7. The duck is importantly cold and dry, the skin will not be crispy.
8. Deep-fry the duck pieces, skin-side down for 6-8 minutes or until crisp and brown, turning once in the last minute.
9. Remove and drain.
SERVING
10. Scrape the meat from the bone and wrap it in the pancakes with strips of spring onions, cucumber and duck or plum sauce as when eating the Peking Duck or alternatively, use crispy lettuce leaves (Webb or Iceberg) instead of the pancakes.
1. To prepare the duck remove the wing tips and the lumps of fat from inside the vent.
2. Split the duck in half down the backbone.
3. In a bowl mix all the marinade ingredients.
4. Rub the salt all over both sides and marinate in a dish with the marinade for at least 4-6 hours, turning several times.
MAKING
5. In a hot steamer over a high heat steam the duck pieces (skin-side up) with the marinade for at least 3-4 hours -have a kettle of boiling water ready to replenish when necessary.
6. Remove from the cooking liquid and leave to cool for at least 6-8 hours so that
7. The duck is importantly cold and dry, the skin will not be crispy.
8. Deep-fry the duck pieces, skin-side down for 6-8 minutes or until crisp and brown, turning once in the last minute.
9. Remove and drain.
SERVING
10. Scrape the meat from the bone and wrap it in the pancakes with strips of spring onions, cucumber and duck or plum sauce as when eating the Peking Duck or alternatively, use crispy lettuce leaves (Webb or Iceberg) instead of the pancakes.
Chef
