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Crispy Chinese duck with garnishes
(0 votes)
Difficulty:
moderate
Preparation:
30 min.
Preparation
ready in 1 day 2 hrs 40 mins
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Ingredients
for
6
- For the marinade
- 2 Tbsps five spice powder
- 0.333 cup Szechuan pepper
- 2 ½ Tbsps black peppercorns
- 3 Tbsps Cumin
- 1 cup coarse salt
- 1 Wild duck (approx. 2.5 kg)
- 1 ¼ inches fresh ginger (chopped)
- 4 scallions (cut into strips)
- Potato starch
- 4 cups Peanut oil
- To serve
- 4 pancake
- ⅜ cup Hoisin sauce
- 1 cup scallions (cut into strips)
Preparation steps
1.
Mix together all the marinade ingredients and rub them inside and outside the duck. Wrap in clingfilm and chill for 24 hours.
2.
Brush the spices off the duck as well as possible. Stuff the duck with the ginger and spring onions and place on an oven-proof dish.
3.
Fill a wok with 5 cm water and affix a suitable steamer insert. Bring the water to the boil and place the duck on the plate in the steamer. Cover with a lid and leave to steam on a low heat for 2 hours. Every so often scoop out the fat and add some more water to the wok.
4.
Remove the duck and the liquid from the wok. Remove the ginger and spring onions from the duck and leave the duck to cool fully e. g. in the fridge.
5.
Before serving, cut the duck in quarters and dust with potato starch. Heat the peanut oil in the wok or a deep fryer and when it starts smoking fry the duck until crispy. Pat dry on kitchen paper and then remove from the bone using a fork. Serve with Chinese pancakes, dips such as hoisin sauce and vegetables such as spring onions.
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