The duck takes at least 2 days to make:
Crispy Fragrant Duck
1 duck
2 Tbs five spice powder
2 Tbs chinese peppercorns
1 Tbs sea salt
2 Tbs rice wine
1" piece of fresh ginger
3 green onions
2 Tbs soy sauce
1/2 cup flour
6 cups of oil for frying
Marinate duck:
Wash and rinse duck, remove any giblets
press down hard on breastbone to flatten duck
heat five spice powder and cracked peppercorns and salt in a dry cast iron skillet until fragrant and cool briefly. Rub mixture all over duck
place on a plate and cover with plastic wrap and let marinate in fridge for 8 hours (or up to 48) turn duck over occasionally
Steam duck:
Pour rice wine over duck and slice ginger into rounds, slice green onions roughly. Place 1/2 of green onions and ginger in duck cavity and half on top of duck. Place duck in a glass pie plate and use a rack to put duck in plate in a wok with space below it for water. Add water (not touching plate, about 1/2" below) bring to a boil and cover - steam duck for 3 hours, draining fat from pie plate every 20 mins or so and replenishing water as necessary.
Air-dry duck:
Remove duck from plate carefully and place on a rack in a drafty spot (or direct a fan on low on it) let dry for at least 2 hours and up to 8. Turn every hour or so and blot dry with a paper towel.
Fry duck:
Run soy sauce on duck and sprinkle with flour. Heat oil in clean wok to 350 F. Fry duck breastside down for 3 mins, turn and fry for 1 min. remove and drain on paper towel lined tray. Increase oil temp to 400 and fry duck a second time for 30 secs a side. Drain and place on a pretty platter. Serve with hoisen sauce, green onion brushes and mandarin pancakes.
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