Crisp-Fried Duck
Ingredients
1 duck, about 5 1/2 lb.
(2,500g)
5 tsp. scallions, shredded
4 tbsp rice wine
1 tbsp fresh ginger, shredded
3 1/2 fl oz (100ml) soy sauce
1/2 tsp. ground clove
1/2 tsp. salt, or to taste
1/2 tsp. ground cinnamon
5 tsp. ground Sichuan peppercorn
10 cups (2,500 ml) vegetable oil for deep-frying;
uses about 5 oz (150ml)
1 tsp. ground star anise
2 tbsp spiced pepper-salt
2 tbsp sweet bean sauce (fermented flour sauce)
Directions
- Wash the duck. Mix together the rice
wine, soy sauce, salt, ground peppercorns,
ground star anise, sweet bean sauce, scallions,
ginger, ground clove, and cinnamon. Rub
duck with the mixture inside and out and
let marinate for 4 hours.
- Place the duck in a heat-proof dish
and steam in a steamer over high heat
for 4 hours, replenishing water as needed.
Remove the duck and drain.
- Heat the oil in a wok over high heat
to 400oF (200oC), or until a piece of
scallion green or ginger browns quickly
when tossed into the oil or a haze appears
above the oil surface. Carefully add the
duck, breast-side down, add deep-fry until
brown. Carefully turn duck over and deep-fry
the other side until brown. Remove , drain
thoroughly, and chop into 1 1/2 inch (4
cm ) pieces. Serve with the spiced pepper-salt
as a dip.
