Hunan Style Crispy Duck
|Duck||5 Pound (1 In Number)|
|Fresh ginger slices||6 , peeled|
|Rice wine/Dry sherry||1 Tablespoon|
|Freshly ground pepper||1 Teaspoon|
|Stock/Water||2 Cup (32 tbs)|
|Soy sauce||1 Tablespoon|
|Peanut oil||2 Tablespoon|
Prick duck skin all over.
For marinade: Pulverize 6 marinade ingredients in blender.
Rub over duck inside and out.
Let duck stand at room temperature for 30 minutes to absorb marinade flavors.
Steam over stock or water for 1 hour.
Remove and let cool slightly.
Carefully pat dry, then rub skin with soy sauce.
Pour about 3 inches oil in Dutch oven and heat to 400°F.
Carefully lower duck breast side up into oil.
Cover and fry for 10 minutes.
Turn breast side down and fry for 10 minutes longer.
Remove with large tongs and let excess oil drain off.