Crispy Duck With Five Spices Recipe
Ingredients
| Duck | 4 Pound | |
| Soy sauce | 2 Tablespoon | |
| Star anise | 2 | |
| Salt | 1 Teaspoon | |
| Brown sugar | 1 Tablespoon | |
| Five spice powder | 2 Teaspoon | |
| Salted black beans | 1 Tablespoon | |
| Sherry | 1 Tablespoon | |
| Cornstarch | 1 Tablespoon | |
| All-purpose flour | 1 Tablespoon | |
| Peanut oil | 2 Cup (32 tbs) (For Deep Frying) | |
| Chutney | 1⁄2 Cup (8 tbs) (For Serving) |
Nutrition Facts
Serving size
Calories 1287 Calories from Fat 852
% Daily Value*
Total Fat 97 g148.5%
Saturated Fat 16.1 g80.5%
Trans Fat 0 g
Cholesterol 0.13 mg0.04%
Sodium 1091 mg45.5%
Total Carbohydrates 15 g5%
Dietary Fiber 0.44 g1.7%
Sugars 4.1 g
Protein 93 g186.3%
Vitamin A 41.9% Vitamin C 6.8%
Calcium 5.5% Iron 3.8%
*Based on a 2000 Calorie diet
Directions
Bring to the boil and simmer until tender, about 2 hours.
Drain the duck well and dry with absorbent kitchen paper.
Mix the five-spice powder with the beans and sherry and mash very thoroughly.
Place 1 teaspoon of the mixture inside the duck and rub the rest over the outside.
Sift the flours together and pat on to the outside of the duck.
Deep fry the duck in hot oil until golden and crisp.
Drain well on kitchen paper.
Chop into eighths through the bones and serve warm with fruit chutney.
Chef
