Crispy Fried Duck

Name: Crispy Fried Duck
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Cuisine: Chinese
Ingredients: 1 (approximately 1250 g) net duck; 3 eggs (beaten for batter); 10 g shiitake mushrooms; 75 g all-purpose flour (for batter); 50 g scallion whites (for dipping); 15 g Shaoxing wine (mixed with 20 g salt); 50 g wet starch (for batter); 10 g scallion knots (for steaming duck); 5 g ginger shreds (for steaming duck); 10 g sesame oil; 1000 g (actual oil consumption 100 g) vegetable oil (for frying); 50 g sweet bean sauce (for dipping); 10 g Sichuan peppercorn salt (for dipping); 50 g soy sauce (for steaming duck); 22 g salt (20 g for rubbing duck, 2 g for batter); 5 g white sugar (for steaming duck); 1.5 g MSG (for batter)

A traditional Zhejiang fried duck dish. The duck is battered and fried until golden, crisp, and tender, with an attractive presentation. Serve with sweet bean sauce and scallion segments.

1h 10m

Easy

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Ingredients

net duck 1 (approximately 1250 g)

eggs (beaten for batter) 3

shiitake mushrooms 10 g

all-purpose flour (for batter) 75 g

scallion whites (for dipping) 50 g

Shaoxing wine (mixed with 20 g salt) 15 g

wet starch (for batter) 50 g

scallion knots (for steaming duck) 10 g

ginger shreds (for steaming duck) 5 g

sesame oil 10 g

vegetable oil (for frying) 1000 g (actual oil consumption 100 g)

sweet bean sauce (for dipping) 50 g

Sichuan peppercorn salt (for dipping) 10 g

soy sauce (for steaming duck) 50 g

salt (20 g for rubbing duck, 2 g for batter) 22 g

white sugar (for steaming duck) 5 g

MSG (for batter) 1.5 g

Instructions

Pre-treat the duck

Place the duck in boiling water to blanch, remove and rinse with cold water, pluck off all fine feathers. Cut along the duck's back, remove the head and neck, rub with scallion knots, ginger shreds, and the mixed Shaoxing wine and 20 g salt.

Steam the duck

Pat the duck dry, then place it in a pot with the scallion and ginger, add soy sauce and white sugar, steam in a steamer basket over high heat until tender, then remove and discard the scallion and ginger.

Debone the duck

Remove the duck bones, cut off the wings, split the duck head and set aside.

Prepare the batter

Crack the eggs into a bowl and beat, add wet starch, MSG, all-purpose flour, 2 g salt, and 50 g water, mix into a smooth batter.

Coat and fry

First spread 1/3 of the batter flat on a plate, lay the duck meat evenly on the batter, then cover with another 1/3 of the batter. Heat the pot over high heat, add vegetable oil, heat to about 150℃ (medium heat), put the battered duck meat into the oil and fry until deep golden, then remove. Coat the wings, duck head, neck, and removed bones with the remaining batter, fry until cooked through, then remove. Place the duck bones in the plate as a base.

Plate the dish

Cut the duck meat into 3 large strips, slice the two side strips into small pieces and arrange on both sides of the rectangular plate. Then cut the middle strip into 1.7 cm wide slices, arrange in the middle in an arch shape, place the wings on both sides, lay the two duck head slices flat at the front to resemble a whole duck. Place coriander on the edge of the plate. When serving, provide Sichuan peppercorn salt, sweet bean sauce, and scallion whites for dipping.