Pan-Seared Crispy Duck

Name: Pan-Seared Crispy Duck
Prep time: 35 min
Cook time: 40 min
Total time: 1 h 15 min
Cuisine: Chinese
Ingredients: 750 g cleaned young duck (washed, split open along the backbone, beak removed); 30 g pork fat strips; 1 duck egg (beaten); 10 g soy sauce; 10 g scallion segments; 10 g ginger (sliced); 4 g fine salt; 20 g Shaoxing wine; 5 g star anise; 3 g cassia bark; 3 g Sichuan peppercorns; 25 g flour; 25 g starch; 1000 g peanut oil

Shandong pot-roasted duck — crispy on the outside, tender and succulent within, attractively presented, with excellent color and flavor.

1h 15m

Easy

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Ingredients

cleaned young duck (washed, split open along the backbone, beak removed) 750 g

pork fat strips 30 g

duck egg (beaten) 1

soy sauce 10 g

scallion segments 10 g

ginger (sliced) 10 g

fine salt 4 g

Shaoxing wine 20 g

star anise 5 g

cassia bark 3 g

Sichuan peppercorns 3 g

flour 25 g

starch 25 g

peanut oil 1000 g

Instructions

Boil the duck

Wash the cleaned young duck, split it open along the backbone, remove the beak, place it in a pot with water, bring to a boil, and cook until about 80% done before lifting it out.

Debone and marinate

Remove the duck bones (keep the duck feet), place in a large bowl, and add soy sauce, clear broth, scallion segments, ginger slices, fine salt, Shaoxing wine, star anise, cassia bark, and Sichuan peppercorns. Cut off the duck head and duck feet and set them aside.

Coat with batter

Crack the duck egg into a bowl, add flour, starch, and a suitable amount of water to form a thick batter. Pour half of the batter onto a flat plate and spread it evenly, place the duck skin-side up on the batter on the plate, then evenly spread the remaining batter from the bowl over the duck surface.

Deep fry

Heat peanut oil in a wok to about 80% hot (approximately 200 °C), slowly slide the duck from the plate into the oil, and fry both sides until golden yellow, then remove and drain off the oil.

Cut and plate

Cut into strips about 4 cm long and 2.5 cm wide, chop the duck head in half, and arrange together with the duck feet into the original duck form on a serving dish. Serve immediately.