Crisp Fried Duck

1 duck, about 5 1/2 lb 5 tsp scallions, shredded 4 Tbsp rice wine 1 Tbsp fresh ginger, shredded 3 1/2 fl oz (100ml) soy sauce 1/2 tsp ground clove 1/2 tsp salt, or to taste 1/2 tsp ground cinnamon 5 tsp ground Sichuan peppercorn 10 cups (2,500 ml) vegetable oil for deep-frying; uses about 5 oz (150ml) 1 tsp ground star anise

2 Tbsp spiced pepper-salt 2 Tbsp sweet bean sauce (fermented flour sauce)

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 400 degrees F. 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 pieces. Serve with the spiced pepper salt as a dip.

Contributed by: Edit

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