Sesame Crisp Duck

Name: Sesame Crisp Duck
Prep time: 3 h
Cook time: 1 h
Total time: 4 h
Ingredients: 1 (about 2000g) Fat duck (cleaned duck marinated with Shaoxing wine, fine salt, sugar, Sichuan peppercorns, and crushed scallion and ginger for about 2 hours, then steamed until about 80% done); 1.5g Monosodium glutamate (MSG); 50g Sesame seeds; 20 Sichuan peppercorns; 50g Cooked pork fat (cut into thin strips); 1g Sichuan peppercorn powder; 10g Cooked lean ham (diced); 15g Scallion (crushed); 100g Cilantro (cleaned); 1 Egg; 50g Cornstarch (part for batter, part for snowflake paste); 3 Egg whites (beaten to foam); 50g Flour; 25g Shaoxing wine (for marinating); 10g Sesame oil (drizzled before serving); 8g Fine salt (part for marinating); 1000g (about 100g consumed) Peanut oil (for deep-frying); 5g Sugar; 15g Ginger (crushed)

Classic Hunan cuisine staple: deboned duck wrapped around shredded meat, deep-fried to a crisp exterior and tender interior, with rich sesame aroma and an attractive, polished presentation.

4 hours

Easy

0 favorites

Ingredients

Fat duck (cleaned duck marinated with Shaoxing wine, fine salt, sugar, Sichuan peppercorns, and crushed scallion and ginger for about 2 hours, then steamed until about 80% done) 1 (about 2000g)

Monosodium glutamate (MSG) 1.5g

Sesame seeds 50g

Sichuan peppercorns 20

Cooked pork fat (cut into thin strips) 50g

Sichuan peppercorn powder 1g

Cooked lean ham (diced) 10g

Scallion (crushed) 15g

Cilantro (cleaned) 100g

Egg 1

Cornstarch (part for batter, part for snowflake paste) 50g

Egg whites (beaten to foam) 3

Flour 50g

Shaoxing wine (for marinating) 25g

Sesame oil (drizzled before serving) 10g

Fine salt (part for marinating) 8g

Peanut oil (for deep-frying) 1000g (about 100g consumed)

Sugar 5g

Ginger (crushed) 15g

Instructions

Marinating and Steaming

Marinate the cleaned duck with Shaoxing wine, fine salt, sugar, Sichuan peppercorns, and the crushed scallion and ginger for about 2 hours. Steam in a steamer until about 80% done, then remove and let cool.

Deboning and Shredding

First cut off the head, wings, and feet. Debone the duck body completely, and cut the meat from the thick parts of the legs and breast into thin strips. Dice the ham. Cut the cooked pork fat into fine strips.

Preparing the Egg Batter

Crack the egg into a bowl, add the flour, 10g cornstarch, and 50g water, and mix into a smooth batter. Clean the cilantro.

Wrapping and Frying

Spread a layer of batter over the surface of the duck skin and lay it flat on an oiled plate. Combine the pork fat strips and duck meat strips with the remaining batter, add MSG, and mix well. Spread the mixture evenly over the inner side of the duck skin. Lower into hot oil and deep-fry until golden yellow, then remove and drain.

Snowflake Paste Decoration

Beat the egg whites to a stiff foam, fold in 40g cornstarch, and mix into a snowflake paste. Spread the paste over the top of the duck, then sprinkle with sesame seeds and diced ham.

Crispy Frying to Finish

Heat peanut oil in a wok to about 60% hot. Add the sesame-coated duck and fry, ladling hot oil over the top to baste, until the underside turns golden. Pour off the oil, sprinkle with Sichuan peppercorn powder, and drizzle with sesame oil. Remove, cut into strips about 5 cm long and 2 cm wide, arrange neatly on a serving plate, and garnish around the edges with cilantro.