Crisp Fried Duck with Lemon Sauce Recipe



Crisp Fried Duck with Lemon Sauce Recipes

Ingredients :

1.3kg duck

2 tbsp soy sauce

1 tbsp sesame oil

3cm piece of ginger

3 spring onions, roughly chopped

oil, for deep frying

Lemon Sauce:

1/4 cup lemon juice

1/4 cup water

1 tsp cornflour

2 tsp caster sugar

1 tsp vinegar

1/4 tsp salt

2-3 drops yellow food coloring

Batter:

1 egg, lightly beaten

1.5 tbsp cornflour

1 tbsp water

2 tsp soy sauce

1/2 tsp bicarbonate of soda

salt and pepper, to taste

Method :

Cut the duck into four sections; trim the excess skin from the neck and trim fat from inside legs. Combine the soy sauce and sesame oil, brush lightly over the duck. Place the duck in a bamboo steamer. Bring a large pan of water to the boil, reduce the heat to a simmer; add the ginger piece and spring onion. Place the steamer over water; cover and cook for 30 minutes or until the duck is just cooked. Allow to cool. (Reserve the water for stock, if you like)

To make lemon sauce: Combine the lemon juice, water, cornflour, sugar, vinegar and salt in a pan and stir well until smooth. Cook over medium heat, stirring constantly, until the sauce boils and thickens. Boil for another minute; stir in the food coloring and transfer to a small serving bowl. Cover the surface of the sauce with plastic wrap and set aside until needed.

Using a Chinese cleaver or large sharp knife, remove the duck wings and drumsticks. Chop the body of the duck into 2cm long pieces, complete with bone. Remove the meat from the drumsticks and chop into small, neat pieces; discard the wings. Combine the egg, cornflour, water, soy sauce, soda, salt and pepper in a bowl and beat with a wooden spoon until the batter is smooth. Heat 4-5 cm oil in a pan. Dip the duck pieces in batter, drain the excess and add to the pan. Cook over high heat for 2 minutes or until crisp and brown all over. (Cook the duck in batches, if necessary; do not overcrowd the pan or it will stew rather than fry.) Drain on paper towels and serve immediately with Lemon Sauce. Garnish with chargrilled banana or thin lemon slices and shredded-spring onion.

Serves 10

Adding ginger and spring onion to the simmering water will produce a pleasant aroma while steaming the duck and give you a light duck stock to use in soups. If you prefer to remove the wings and not eat them, cut them off before cooking and place them in the water with the ginger and spring onion to give the stock extra flavor. The duck can be steamed a day in advance of serving if necessary.


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