Crispy Fragrant Duck
Marinate the duck and steam until cooked through, then deep-fry until the skin turns golden and crisp, yielding tender, aromatic meat.
Ingredients
Plucked male duck (cleaned)
1 whole
Ginger (crushed)
7 g
Water (the ingredient line only shows quantity, presumably used for steaming)
1500 g
Tied scallion (knotted)
40 g
Sichuan salt
7 g
Shaoxing wine
35 g
Sichuan peppercorns
15 pieces
Sesame oil
15 g
Five-spice powder
3 g
Cooked vegetable oil
2000 g
Instructions
1
Marinating and Steaming
Cut off the wing tips and feet of the cleaned duck, wash, and pat dry. Rub five-spice powder, Shaoxing wine, and Sichuan salt evenly over both the inside and outside of the duck, applying more generously to the thicker parts. Place in a bowl and marinate for 40 minutes. Remove and place in a large steaming bowl. Crush the ginger, knot the scallions, and place them together with the peppercorns on top of the duck. Steam in a steamer until tender, then remove and pat dry.
2
Frying
Place a wok over high heat. Add the vegetable oil and heat to 80% hot. Add the duck and fry until the skin is crispy and golden brown, then remove.
3
Cutting and Plating
Place on a chopping board, cut into strips by section, arrange on a plate in the shape of the duck, brush with sesame oil, and serve with a scallion-condiment dipping sauce.
