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Crispy Duck

Written by yorky

Ingredients 1 Oven ready duckling, about 2.25 kg 2 tsp Salt 6 Whole star anise 1 tblsp Peppercorns 1 tsp Cloves 3 cinnamon sticks, 50 mm long 4 Spring onions 4 Slices fresh root ginger, unpeeled 6 tblsp Rice wine Vegetable oil for deep frying Lettuce leaves, to garnish To Serve Chinese pancakes Plum sauce Spring onions, shredded Cucumber, cut into strips Method Remove the wings from the duck and cut the body in half down the backbone. Rub salt over both halves of the body ensuring to work the salt in thoroughly. Add the spices, onions and ginger to the wine. Pour over the duck halves, cover and marinate for 6 hours. Vigorously steam the duck, with the marinade, for at least 4 hours. Carefully remove the duck from the cooking liquid and leave for at least 6 hours to cool completely. Discard the marinade. Heat the oil in a wok until it is just smoking. Place the duck pieces in the oil, skin side down and deep fry for 5 to 6 minutes until crisp and brown. Turn the duck once at the last moment. Remove the duck, drain well and place on a bed of lettuce. To serve, scrape the meat from the bone and roll into the pancakes with the sauce, onions and cucumber.

 

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