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Aromatic, Crispy Duck
Chinese cuisine abounds with delicious duck recipes, the
most famous of which is, of course, Peking Duck. But
that really has to be tasted in the original Beijing
Duck restaurant at Qianmen in Beijing. And once eaten
there, nothing else will do. So this is my next
favourite duck recipe, attempted for the first time when
I was out of work and could not afford to eat out. It
takes a long time, but is very simple to prepare and
extremely rewarding in the end.
Ingredients
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1 duckling, weighing about 1.5kg/3lb
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1 tablespoon salt
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2 slices of root ginger, crushed
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2 cloves of garlic, crushed
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2 spring onions, cut into short lengths
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3 tablespoons rice wine or dry sherry
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2 teaspoons five spice powder
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1 teaspoon Sichuan peppercorns
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oil for deep frying
1) Clean the duck well; rub with salt inside and out;
place it in a deep dish.
2) Pour the rice wine or dry sherry over the duck
3) Spread the crushed garlic and ginger over the skin of
the duck and then sprinkle all over with the five spice
powder.
4) Sprinkle the Sichuan peppercorns and spring onions
over the duck.
5) Steam vigorously for about 2 1/2 hours; remove and
turn the duck over to let it marinate in the juices for
2-3 hours.
6) Remove the duck from the juices and put on a rack in
a cool place to drain and dry.
7) Heat up the oil and deep-fry the duck until it is
golden and crispy.
Shred the
meat and crispy skin from the bone and serve with
pancakes, hoisin sauce, shredded cucumber, spring onion
and celery. You can make your own pancakes, but any
Chinese supermarket (and most ordinary ones now) sell
them.
Note: The
duck can be steamed and deep fried in two halves if your
dishes are not big enough.
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