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Crispy Sichuan Duck

chef.tim.lee's picture
Ingredients
  Whole duck 4 Pound (6 Kilograms)
  Five spice powder 2 Tablespoon
  Salt 2 Tablespoon
  Fresh ginger slices 4 (3 Inches Slices)
  Onions spring 4
  Oil 2 Pint (1.1 Liter, Preferably Ground Nut)
Directions

MAKING
1. Defrost the duck if frozen, blot dry with paper towel and rub it evenly inside and out with the five spice powder and salt.
2. Wrap with a plastic wrap and keep it in the fridge for 3 hours or longer.
3. Stuff the cavity of the duck with ginger and spring onions, and put it on a heatproof china or glass plate.
4. Set up a steamer or put a rack into a wok or deep pan and fill it with 2 inches (5 cm) of water.
3. Boil the water on high heat and put the duck into the steamer or onto the rack.
4. Lower the heat, cover tightly and steam gently for 2 hours (replenish the water from time to time to keep the steam constant).
5. Take out the duck, pour off the entire accumulated liquid, discard the stuffing and allow it to cool and dry (this takes about 2 hours).
6. If it needs to be used later, it can be refrigerated now.
7. When ready, remove the duck and cut it into quarters.
8. In a deep fat fryer or wok heat oil until smoking and deep fry the duck quarters in 2 batches until each is crisp and heated right through.
9. Drain it on paper towel and then chop it into serving pieces.

SERVING
10. Serve it with your favourite dipping sauce and steamed bun. (To eat Crispy Sichuan Duck, dip a piece of duck meat in the Roasted Salt and Pepper mixture and then put the meat into a split, steamed bun and eat it like a sandwich).

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Chinese
Course: 
Main Dish
Method: 
Fried
Ingredient: 
Poultry
Interest: 
Healthy
Preparation Time: 
120 Minutes
Cook Time: 
150 Minutes
Ready In: 
270 Minutes
Servings: 
4

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