Oil-Splashed Duck

Name: Oil-Splashed Duck
Prep time: 25 min
Cook time: 1 h 5 min
Total time: 1 h 30 min
Ingredients: 1 dressed duck (or dressed chicken); 2.5 kg cooking oil; 60 g star anise; 5 g licorice root; 10 g nutmeg; 10 g Amomum villosum (sand ginger seed); 35 g sand ginger powder; 5 g costus root; 15 g black cardamom (tsaoko); 35 g lemongrass; 40 g cinnamon; 25 g mother clove; 5 g round cardamom; 30 g lingxiang herb (vanilla grass); 5 g red cardamom; 15 g white cardamom; 40 g black pepper; 30 g cumin; 5 g galangal; 25 g angelica dahurica; 50 g Sichuan peppercorn; 25 g fennel seed; 500 g ginger; 1 kg salt; 500 g chicken essence; 2.5 kg pork bones (or 1-2 old hens); 1.5 kg large scallion segments; 1.5 kg pork leaf fat (leaf lard); 2 kg white sugar; 25 kg water

Ingredients and Preparation Guide for Oil-Drizzled Duck

1h 30m

Hard

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Ingredients

dressed duck (or dressed chicken) 1

cooking oil 2.5 kg

star anise 60 g

licorice root 5 g

nutmeg 10 g

Amomum villosum (sand ginger seed) 10 g

sand ginger powder 35 g

costus root 5 g

black cardamom (tsaoko) 15 g

lemongrass 35 g

cinnamon 40 g

mother clove 25 g

round cardamom 5 g

lingxiang herb (vanilla grass) 30 g

red cardamom 5 g

white cardamom 15 g

black pepper 40 g

cumin 30 g

galangal 5 g

angelica dahurica 25 g

Sichuan peppercorn 50 g

fennel seed 25 g

ginger 500 g

salt 1 kg

chicken essence 500 g

pork bones (or 1-2 old hens) 2.5 kg

large scallion segments 1.5 kg

pork leaf fat (leaf lard) 1.5 kg

white sugar 2 kg

water 25 kg

Instructions

Step 1

Clean the dressed duck thoroughly, remove any excess innards, trim off the claws and wing tips, and rinse well.

Step 2

Bend the duck's head back toward the back with the head pointing down, and dip into the already boiling master stock for 8 to 10 seconds to set its shape. Then place the whole duck into the master stock and gently simmer (brine-cook) for about 60 minutes.

Step 3

Lift the brined duck out and drain, then lower it into oil heated to 180°C. Fry while watching the color develop, and remove once the whole duck turns a golden-red (this step takes roughly 15 seconds).

Step 4

Drain off excess oil briefly, then plate and serve.

Step 5

When deep-frying, keep the oil temperature at 185°C; the way to judge this is when light bluish smoke rises from the oil surface.

Step 6

Frying time depends on the desired color; generally around 15 seconds.

Step 7

The oil used for frying the duck is cooking oil; after frying, filter the oil so it can be reused next time.

Step 8

If the master stock is to be stored after preparation, all residues must be skimmed out first.

Step 9

After the master stock has been used, promptly replenish any shortfalls: add water if the liquid is low, add salt if it is not salty enough, and add light soy sauce if the color is too pale.

Step 10

The master stock must be brought to a boil once every day. After boiling, leave the lid off, do not stir, and never let it come into contact with any raw water.

Step 11

Never use the master stock to brine-cook any food that has spoiled or developed an off smell.

Step 12

Filter the master stock regularly to remove impurities and skim off any excess floating oil and foam.

Step 13

Storage during days off: the method differs with the conditions. In summer, bring to a boil once every 1-2 days; in winter, once every 2-3 days; under frozen storage, once every 15 days.

Step 14

If opening a roasted and braised meat shop, the master stock should be made 3 days before opening. With a freshly prepared stock, only 1-2 items can be brine-cooked per day. After the stock has been used to cook 3 items, scoop out the spice/herb sachet and replace it with a fresh one (thereafter, replace the sachet once every 4-7 days). Formal business begins on the 4th day after the stock is prepared. Master stocks made from different ingredient blends have different intended uses: some lean toward chicken, some toward duck, some toward other meats. For a stock dedicated to a single purpose, it is best to use it only for that specific product.