Any recipes for authentic crispy duck ?
Answers:
Crispy Duck Recipe
Directions:
Clean duck, remove feet, wings and bill.
Mix 4 star aniseed,
1 tbsp brown peppercorns,
1 tbsp sweet fennel,
3 scallions,
1 piece ginger,
1 tbsp wine
2 tbsp salt,
stir and coat duck with the seasonings about 2 hours.
Method:
Place duck in the steamer to steam 2 1/2 hours till very soft. remove and rub off the seasonings, let it cool.
Heat 8 cup oil, deep-fry duck in the pan over high heat 1 minute, then turn to medium heat, remove and cut into bite-sized pieces.
Stir-fry 1 tbsp salt, 1 tbsp brown pepper powder in a dry, clean pan to make pepper salt, place in a small plate beside the duck for dipping.
or try Paul Rankins Crispy duck
Crispy Duck
Preparation time less than 30 mins
Cooking time less than 10 mins
Ingredients
290ml/½ pint vegetable oil
1 duck leg, bone removed
1 egg, white only
55g/2oz cornflour
1 tbsp olive oil
dash soy sauce
pinch chilli flakes
pinch brown sugar
1 garlic clove, crushed
Method
1. Heat the vegetable oil in a large saucepan and preheat a small frying pan.
2. Shred the duck meat.
3. Dip this shredded meat in the egg white, then the corn flour. Drop in the hot oil for 3 minutes.
4. Remove the duck from the oil. Cut the duck into small pieces and place it back in the hot oil.
5. While the duck is frying, prepare the dipping sauce. Combine the olive oil, soy sauce, chilli flakes, brown sugar and garlic in a small bowl.
6. Remove the duck from the oil. Serve it with the dipping sauce.
Various recipes abound, it's important how you treat the duck first.
The chinese way is to pour boiling water over the duck first, then to hang it to dry or even dry it with a hairdrier, then prick the skin all over with a sharp fork and stand the duck on a trivet in the roasting tin so the fat can drain out - there is an awful lot of fat on a duck. Once the duck is dry, i like to rub the skin all over with 5 spice powder for that authentic Chinese taste
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