Pan-Fried Duck

Name: Pan-Fried Duck
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Ingredients: 750 g Net young duck (washed, cut open along the spine, remove duck beak); 30 g Shredded fatty pork; 1 Duck egg; 10 g Soy sauce; 10 g Scallion segments; 10 g Ginger (sliced); 4 g Refined salt; 20 g Shaoxing wine; 5 g Star anise; 3 g Cinnamon bark; 3 g Sichuan peppercorn; 25 g All-purpose flour; 25 g Starch; 1000 g Peanut oil (80% heat approx 200°C)

A traditional classic of Shandong (Lu) cuisine, featuring a crisp exterior and tender, juicy meat, with an attractive presentation and excellent color and flavor.

1h 0m

Easy

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Ingredients

Net young duck (washed, cut open along the spine, remove duck beak) 750 g

Shredded fatty pork 30 g

Duck egg 1

Soy sauce 10 g

Scallion segments 10 g

Ginger (sliced) 10 g

Refined salt 4 g

Shaoxing wine 20 g

Star anise 5 g

Cinnamon bark 3 g

Sichuan peppercorn 3 g

All-purpose flour 25 g

Starch 25 g

Peanut oil (80% heat approx 200°C) 1000 g

Instructions

Boiling

Take the net young duck, cut open along the spine, remove the duck beak, place in a pot with water and bring to a boil, cook until 80% done then remove.

Deboning and Seasoning

Remove all duck bones (retain the duck feet), place in a large bowl, add soy sauce, clear broth, scallion segments, sliced ginger, refined salt, Shaoxing wine, star anise, cinnamon bark, Sichuan peppercorns, cut off the duck head and duck feet and set aside.

Coating with Batter

Crack the duck egg into a bowl, add all-purpose flour, starch and an appropriate amount of water to mix into a thick batter, pour half of the batter onto a flat plate and smooth it out, place the duck skin-side up on the batter on the plate, then spread the remaining egg batter evenly over the duck's surface.

Deep Frying

Add peanut oil to a wok and heat to 80% heat (approximately 200°C), slowly lower the duck from the plate into the oil, fry until both sides are golden brown then remove and drain the oil.

Plating

Cut into strips 4cm long and 25cm wide, cut the duck head in half, arrange the duck head and feet together to restore the original duck shape, place on a plate and serve.