Crispy Wild Duck
The wild duck is marinated, steamed, then deep-fried until the bones are crisp and the meat is fall-apart tender, with a fragrant, delicate flavor.
Ingredients
wild duck
1
salt
5g
Sichuan peppercorns
3g
Sichuan pepper salt
15g
sweet bean sauce
50g
soy sauce
15g
scallion white segments
100g
Shaoxing wine
20g
peanut oil (approximately 100g consumed)
2000g
five-spice powder
10g
sugar
10g
scallion and ginger (smashed)
as needed
cilantro
as needed
Instructions
1
Step 1
Place the duck in a bowl, add salt, soy sauce, Shaoxing wine, five-spice powder, sugar, scallion and ginger (smashed), and Sichuan peppercorns. Marinate to absorb the flavors, then steam in a steamer for 3 hours until the bones are soft and the meat is tender. Remove from the steamer and pick out the scallion, ginger, and Sichuan peppercorns.
2
Step 2
Place a wok over high heat, add peanut oil, and heat until it reaches 70% hot. Add the duck breast and fry until it turns reddish-brown. Remove and drain the oil, then cut into strips 5 cm long and 1 cm wide, and arrange them on a plate. Deep-fry the cilantro until it turns emerald green, remove, and arrange it around the duck breast. Serve with sweet bean sauce, scallion white segments, and Sichuan pepper salt on the side.
