Sesame Crispy Duck
Hunan-Style Sesame Crispy Duck (麻仁酥鸭) Tender, sweet, and flavorful meat (note: the actual ingredient used is fish chunks).
Ingredients
Fresh pen fish
about 1000 g
Ginger (julienned)
15 g
Red chili pepper (seeded and julienned)
30 g
Scallion (whites in segments, greens chopped)
20 g
Soy sauce
25 g
Shaoxing wine
5 g
Fine salt
1.5 g
MSG
1 g
Wet starch (for thickening)
10 g
Stock (for braising)
250 g
White pepper
1.5 g
Sesame oil
10 g
Cooked lard (used in two portions)
100 g
Instructions
1
Cut into pieces
Clean the pen fish, drain, and cut into 4 cm long × 2 cm wide domino-shaped pieces.
2
Prepare aromatics
Seed the red chili pepper and julienne it along with the ginger. Cut the scallion whites into segments and the scallion greens into chiffonade.
3
Stir-fry and braise
Heat a wok over high heat, add 60 g lard, and heat until about 80% hot. Add the fish pieces and stir-fry briefly. Add the red chili, ginger, scallion whites, Shaoxing wine, fine salt, and soy sauce. Stir-fry briefly, add the stock, and braise for 2–3 minutes until the sauce reduces. Add the MSG, 30 g lard, and scallion greens. Thicken with wet starch, drizzle with sesame oil, and sprinkle with white pepper to finish.
