Crispy and Aromatic Duck Recipe
 As this dish is often served with pancakes,
scallions, cucumber and duck sauce (a sweet bean paste), many people
mistake it for Peking Duck. This recipe, however, uses a different cooking
method. The result is just as crispy but the delightful aroma makes this
dish particularly distinctive. For those following a wheat-free diet,
crispy and aromatic duck is also delicious served with fresh lettuce
leaves or steamed rice pancakes. As for the small pancakes suitable for
this dish, they can be found in most Chinese supermarkets. They can be
frozen and will keep for up to 3 months in the freezer.
Ingredients: (Serves 6-8)
1 oven-ready duckling, about 2.25 kg/5-5¼ lb
10 ml/2 teaspoons salt
5-6 whole star anise
15 ml/1 tablespoon Sichuan peppercorns
5 ml/1 teaspoon cloves
2-3 cinnamon sticks
3-4 scallions (spring onions)
3-4 slices fresh root ginger, unpeeled
75-90 ml/5-6 tablespoons Chinese rice wine
Vegetable oil, for deep-frying
Lettuce leaves, to garnish
To serve:
Chinese pancakes
Duck sauce
Scallions (spring onions), shredded
Cucumber, diced
Method:
Remove the wings from the duck and split the
body in half down the backbone. Rub salt all over the two duck halves,
taking care to work it all in thoroughly.
Marinate the duck with the spices, onions,
ginger and wine for 4-6 hours.
Vigorously steam the duck with the marinade
for 3-4 hours (or for longer if possible). Carefully remove the steamed
duck from the cooking liquid and leave to cool for at least 5-6 hours. The
duck must be cold and dry or the skin will not be crisp.
Heat the vegetable oil in a wok until it is
just smoking, then place the duck pieces in the oil, skin side down.
Deep-fry the duck for about 5-6 minutes, or until it becomes crisp and
brown. Turn the duck just once at the very last moment.
Remove the fried duck, drain it well and
place it on a bed of lettuce leaves. TO serve, scrape the meat off the
bone and wrap a portion in each pancake with a little duck sauce, shredded
scallions and cucumber. Eat using your fingers.
Happy Cooking,
Carol |
