Fragrant Crisp Duck Recipe

 

cooking time: 2 hours

 

Ingredients

  • peanut (or other vegetable oil for deep frying)

  • 1 duck (113 grams) cleaned and drawn

  • dark soy sauce

  • 2 tablespoons spring onions, chopped

  • 140 ml chicken stock ( or water)

  • 340 grams peeled shrimps chopped (or prawns)

  • 113 grams fat pork, diced

  • 1 raw duck egg

  • Ve-Tsin

  • salt

  • corn flour

  • 1 egg beaten

 

Method

 

1. Heat the oil.
2. Open the duck by cutting 'along the back. Paint with soy sauce.
3. Deep fry in oil, using a frying basket, until brown and drain.
4. This operation helps to seal the skin. Line a pan just large enough to hold the duck with spring onions, lay

    the duck on top, add stock, cover and simmer gently for 1 hours until tender.

    Remove and carefully bone the duck through the opening along the back without breaking the skin.
5. Dice the duck meat, mix with shrimps and pork, bind with duck egg, season to taste with Ve-Tsin

    and salt, mix well and put the mixture into the duck skin. Carefully stitch up the opening.
6. Put oil to heat again.
7. Roll duck in corn flour, coat with beaten egg, lower into hot oil in frying basket and deep fry until pale

    on a heated serving platter and serve with liquid in which golden. Drain, arrange it was simmered

    during the second cooking operation, brought to the boil and strained, served separately.


Note:
This is a Szechuen specialty and well worth the trouble.

 

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