Crispy Stuffed Duck
A classic Zhejiang dish: the duck is steamed until tender, then deep-fried until the skin is crisp and the flesh is soft. Serve dipped in salt and pepper or with lotus leaf pancakes.
Ingredients
Beijing stuffed duck
1 (weighing about 1.5–2 kg)
Lettuce leaves (washed and sanitized)
200 g
Vegetable oil
1200 g (about 100 g actually used)
Sesame oil
5 g
Salt and pepper
a pinch
Sichuan peppercorns
2 g
Star anise
2 g
Cloves
1 g
Cooking wine
50 g
Salt
5 g
Scallions (smashed)
25 g
Ginger (smashed)
20 g
Instructions
1
Prepare the duck
Make a small lengthwise cut on the left side of the duck's neck with a knife and remove the crop, esophagus, and trachea. Make a small horizontal cut at the vent at the tail end and pull out the internal organs — be sure to dig out the lungs that are attached to the ribs. Remove the tongue, chop off the feet and wing tips, and cut away the two oval-shaped nodules on either side of the tail tip (duck glands). Rinse away the blood and drain off excess water.
2
Prepare the aromatics
Wash and sanitize the lettuce leaves. Smash the scallions and ginger with a knife and set aside.
3
Marinate
Rub a small amount of salt over the duck, massaging it in with your hands, especially on the legs and breast. Also sprinkle a little salt inside the cavity, place the duck in a bowl, pour the cooking wine over it, and lay the Sichuan peppercorns, star anise, cloves, scallions, and ginger on top. Marinate for about 2 hours.
4
Steam
Transfer the duck to a steamer basket and steam over high heat for about 2 hours. Lift the lid and gently tug a wing to check doneness — if it pulls away from the body easily, the duck is ready; otherwise, continue steaming until tender.
5
Remove the aromatics
Once steamed, remove the duck and pick out the scallions, ginger, and spices. Use a slotted spoon to drain off the juices.
6
Deep-fry to finish
Pour oil into a wok and heat over high heat until very hot. Carefully lower the duck into the hot oil and flash-fry until the skin is crispy and the meat is tender throughout. Lift out and arrange on a serving plate, surround with the lettuce leaves, drizzle with hot sesame oil, and serve.
