Hanging-Oven Roast Duck
A Zhejiang-style dish: roast duck deep-fried until the skin is crisp and the meat is piping hot, then sliced and served with shredded scallions and sweet bean sauce.
Ingredients
Roast duck
1
Pickled potherb mustard
100g
Shredded scallion
100g
Sweet bean sauce
50g
Sugar
15g
Flavor enhancer
1g
Refined salt
1g
Cooked clear oil (use 25g)
750g
Instructions
1
Sliced Duck Skin
Place a wok over medium-low heat, add the sweet bean sauce with water (about 100g), sugar, and flavor enhancer, stirring with a spoon while heating until it becomes thin and viscous, then pour into a small bowl and set aside.
2
Step 2
Place a wok over high heat, add the cooked clear oil and heat to 50–60% hot. Add the roast duck and deep-fry until the skin is crispy and the meat is heated through, then remove and drain the oil. Use a small knife to slice the duck skin along with the duck meat into pieces and arrange on a plate. Wrap the duck skin, duck meat, and shredded scallion in thin pancakes and spread with sweet bean sauce to eat.
