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293
Simple and Delicious China Food Recipes, Download
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 Chinese
food recipe >> Poulty and Egg >> Crisp-Fried
Duck
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| 1 duck, about 5 1/2 lb. (2,500g)
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| 4 tbsp rice wine |
| 3 1/2 fl oz (100ml) soy sauce
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| 1/2 tsp. salt, or to taste
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| 5 tsp. ground Sichuan peppercorn
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| 1 tsp. ground star anise |
| 2 tbsp sweet bean sauce (fermented
flour sauce) |
| 5 tsp. scallions, shredded
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| 1 tbsp fresh ginger, shredded
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| 1/2 tsp. ground clove |
| 1/2 tsp. ground cinnamon |
| 10 cups (2,500 ml) vegetable
oil for deep-frying; uses about
5 oz (150ml) |
| 2 tbsp spiced pepper-salt
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 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.
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