Spiced Crispy Duck Recipe Video
This is one amazing dish! Make it for someone you love, someone who loves duck and Chinese food. You need to start two days before you want to serve it, and pair it with mandarin pancakes and simple asian cucumber salad
Ingredients
1 4.5-5.5 Pekin duck
6 Tbs sichwan-peppercorn salt
1 Tbs chinese five spice powder
2 Tbs chinese rice wine
6 1/8" thick slices fresh ginger
4 scallions cut into 2" pieces
12 cups canola oil
2 Tbs dark soy sauce
1/3 cup flour
- Wok, pie plate, baster, fan, rack
Directions
Prepare duck: Cut off wing tips. Remove excess fat, rinse and pat dry and press down on breastbone to break it and
flatten duck.
heat peppercorn salt and five spice powder in a dry skillet. Cool to room temp.
Measue 4 Tbs and rub over duck, inside and out. Marinate chilled and covered, 8-24 hours.
Steam duck: Drain duck, put in glass pie plate. Rub rice wine over duck put 1/3 scallions and ginger in cavity and sprinkle rest on
top. Add water to wok, and arrange a rack 1/2" above water. Place duck in pie plate on rack. Bring water to boil, and lower heat
to a simmer. Cover wok and steam duck ~2 hours. Frequently siphon off fat as bird renders same, add water as needed to keep
duck steaming. After 2 hours, remove duck, discard giner and scallions. Let cool 15 mins. Drain duck. Place duck on rack over
baking pan to catch oil and direct an electric fan at duck. Air dry for 2-4 hours. Rotate duck during this time to dry.
Heat oil in wok to 375. Coat duck with soy sauce and sprinkly with flour, fry 2 mins per side. Remove and drain. Increase oil temp to 400 F. Fry duck again 15 secs per side. Remove and drain on paper towels.
flatten duck.
heat peppercorn salt and five spice powder in a dry skillet. Cool to room temp.
Measue 4 Tbs and rub over duck, inside and out. Marinate chilled and covered, 8-24 hours.
Steam duck: Drain duck, put in glass pie plate. Rub rice wine over duck put 1/3 scallions and ginger in cavity and sprinkle rest on
top. Add water to wok, and arrange a rack 1/2" above water. Place duck in pie plate on rack. Bring water to boil, and lower heat
to a simmer. Cover wok and steam duck ~2 hours. Frequently siphon off fat as bird renders same, add water as needed to keep
duck steaming. After 2 hours, remove duck, discard giner and scallions. Let cool 15 mins. Drain duck. Place duck on rack over
baking pan to catch oil and direct an electric fan at duck. Air dry for 2-4 hours. Rotate duck during this time to dry.
Heat oil in wok to 375. Coat duck with soy sauce and sprinkly with flour, fry 2 mins per side. Remove and drain. Increase oil temp to 400 F. Fry duck again 15 secs per side. Remove and drain on paper towels.
