Oil-Steeped Crispy Duck

Name: Oil-Steeped Crispy Duck
Prep time: 4 h
Cook time: 35 min
Total time: 4 h 35 min
Ingredients: 1 (about 1800 g) Fresh live female duck (slaughtered and cleaned); 30 g Shaoxing wine (placed inside the duck cavity); 30 g Raw duck fat (placed inside the duck cavity); 100 g Chicken broth (placed inside the duck cavity); 5 g Sichuan peppercorns (placed inside the duck cavity); 10 g Fine salt (placed inside the duck cavity); 25 g Scallion (placed inside the duck cavity); 25 g Ginger (placed inside the duck cavity); 15 g Sugar (mixed with maltose to coat the duck); 15 g Maltose (mixed with sugar to coat the duck); 15 g Sesame oil (brushed on the duck); 1500 g (actual use 125 g) Peanut oil (for frying and steeping)

A traditional Jiangsu specialty prepared by frying the outside while gently cooking the inside, yielding dry, crisp, fragrant duck skin and tender meat that retains its natural flavor.

4h 35m

Medium

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Ingredients

Fresh live female duck (slaughtered and cleaned) 1 (about 1800 g)

Shaoxing wine (placed inside the duck cavity) 30 g

Raw duck fat (placed inside the duck cavity) 30 g

Chicken broth (placed inside the duck cavity) 100 g

Sichuan peppercorns (placed inside the duck cavity) 5 g

Fine salt (placed inside the duck cavity) 10 g

Scallion (placed inside the duck cavity) 25 g

Ginger (placed inside the duck cavity) 25 g

Sugar (mixed with maltose to coat the duck) 15 g

Maltose (mixed with sugar to coat the duck) 15 g

Sesame oil (brushed on the duck) 15 g

Peanut oil (for frying and steeping) 1500 g (actual use 125 g)

Instructions

Preparing the Duck

Slaughter and clean the duck, make an opening under the right wing to remove the entrails, wash and drain. Insert a jointed thin bamboo tube into the duck's anus (with the jointed end inside the duck), then through the opening add the Shaoxing wine, raw duck fat, chicken broth, Sichuan peppercorns, fine salt, scallion and ginger, and plug the opening with a ball of crumpled kraft paper.

Trussing and Shaping

Tie the duck firmly with thin hemp rope about 3 cm above the shoulders. Twist the duck's head to lie parallel with the shoulders, then tie the head together with the wings using thin hemp rope.

Blanching the Skin

Bring a pot of water to a rolling boil over high heat. Scald the duck with the boiling water until the skin tightens. Remove and let dry.

Coloring and Air-Drying

Dissolve the maltose, sugar and Shaoxing wine in hot water and mix well. Coat the duck evenly with the sugar mixture, then hang it in a ventilated place to air-dry for 3 hours.

Oil Frying

Place a pot over heat and add the peanut oil. Put the duck into the pot. When the oil reaches about 60% hot (about 150 °C), remove from heat and steep for 15 minutes, then return to heat until the duck skin turns a date-red color, then remove from the pot.

Brushing and Refrying

Brush a layer of sesame oil over the duck, then return it to the hot oil and refry until the duck skin is crisp.

Serving

Pull out the bamboo joint, remove the hemp rope and kraft paper, and pour the cavity juices into a bowl for later use. To serve, first slice the duck skin and present it, then bring the duck breast meat, eaten with sweet sauce and lotus leaf buns. Chop the remaining duck legs and bone frame into pieces and simmer with the reserved duck cavity juices to make a thick white broth, served as a soup course.