pondlady
11-03-2006, 04:37 PM
1 5 lb duck
8 scallions, ends trimmed, minced
8 slices fresh ginger, minced
3 T rice wine
2 T salt
2 t Sichuan peppercorns
1 star anise, minced
2 T light soy sauce
1/2 c cornflour
oil for deep frying
Hoisin sauce
Mandarin pancakes (available in asian markets)
Rinse the duck, drain, and remove any fat from the cavity opening and around the neck. Cut off and discard the parson’s nose. Combine the spring onion, ginger, rice wine, salt peppercorns and star anise. Rub the marinade all over the inside and outside of the duck. Put the duck, breast-side-down, in a bowl with the remaining marinade and leave in the fridge for at least 1 hour. Put the duck and the marinade, breast-side-up, on a heatproof plate in a steamer, or cut into halves or quarters and put in several steamers.
Steam over simmering water in a covered wok for 1 1/2 hours, replenishing with boiling water during cooking. Remove the duck and let it cool. Discard the marinade. Rub the soy sauce over the duck and then dredge in the cornflour, pressing lightly to make it adhere to the skin. Let the duck dry in the fridge for several hours until very dry.
Fill a wok 1/4 full of oil Heat the oil to 375, or til a piece of bread fries golden brown in 10 seconds when dropped in the oil Lower the duck into the oil and fry, ladling the oil over the otp, until the skin is crisp and golden brown.
Drain the duck and using a cleaver, cut it through the bones into pieces. Serve plain or with Hoisin sauce and Mandarin pancakes. Makes 4 servings.
8 scallions, ends trimmed, minced
8 slices fresh ginger, minced
3 T rice wine
2 T salt
2 t Sichuan peppercorns
1 star anise, minced
2 T light soy sauce
1/2 c cornflour
oil for deep frying
Hoisin sauce
Mandarin pancakes (available in asian markets)
Rinse the duck, drain, and remove any fat from the cavity opening and around the neck. Cut off and discard the parson’s nose. Combine the spring onion, ginger, rice wine, salt peppercorns and star anise. Rub the marinade all over the inside and outside of the duck. Put the duck, breast-side-down, in a bowl with the remaining marinade and leave in the fridge for at least 1 hour. Put the duck and the marinade, breast-side-up, on a heatproof plate in a steamer, or cut into halves or quarters and put in several steamers.
Steam over simmering water in a covered wok for 1 1/2 hours, replenishing with boiling water during cooking. Remove the duck and let it cool. Discard the marinade. Rub the soy sauce over the duck and then dredge in the cornflour, pressing lightly to make it adhere to the skin. Let the duck dry in the fridge for several hours until very dry.
Fill a wok 1/4 full of oil Heat the oil to 375, or til a piece of bread fries golden brown in 10 seconds when dropped in the oil Lower the duck into the oil and fry, ladling the oil over the otp, until the skin is crisp and golden brown.
Drain the duck and using a cleaver, cut it through the bones into pieces. Serve plain or with Hoisin sauce and Mandarin pancakes. Makes 4 servings.