Crispy Skin Duck Recipe

Crispy Skin Duck Recipes

Ingredients :

2.25kg duck

8 spring onions (scallions), ends trimmed, smashed with the flat side of a cleaver

8 slices ginger, smashed with the flat side of a cleaver

3 tbsp Shaoxing rice wine

2 tbsp salt

2 tsp Sichuan peppercorns

1 star anise, smashed with the flat side of a cleaver

2 tbsp light soy sauce

120g cornflour (cornstarch) oil, for deep frying

hoisin sauce

Mandarin pancakes

Method :

Rinse the duck, drain, and remove any fat from the cavity opening and from around the neck. Cut off and discard the parson's nose. Combine the spring onions, ginger, rice wine, salt, Sichuan peppercorns and star anise. Rub the marinade all over the inside and outside of the duck. Place, breast side down, in a bowl with the remaining marinade and leave in the fridge for at least 1 hour. Put the duck and the marinade, breast side up, on a heatproof plate in a steamer, or cut into halves or quarters and put in several steamers.

Steam over simmering water in a covered wok for 1 1/2 hours, replenishing with boiling water during cooking. Remove the duck, discard the marinade, and let cool. Rub the soy sauce over the duck, then dredge in the cornflour, pressing lightly to make it adhere to the skin. Let the duck dry in the fridge for several hours until very dry.

Fill a wok to one quarter full of oil. Heat the oil to 375F/Gas 5, or until a piece of bread fries golden brown in 10 seconds when dropped in the oil. Lover the duck into the oil and fry, ladling the oil over the top, until the skin is crisp and golden.

Drain the duck and, using a cleaver, cut the duck through the bones into pieces. Serve plain or with hoisin sauce and pancakes or bread.

Serves 4 - 6

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