Sesame Crispy Duck

Name: Sesame Crispy Duck
Prep time: 3 h
Cook time: 2 h
Total time: 5 h
Ingredients: 12000 g Duck (cleaned); 1.5 g MSG; 50 g Sesame; 20 Sichuan peppercorns; 50 g Cooked pork fat (cut into thin shreds); 1 g Sichuan peppercorn powder; 10 g Cooked lean ham (minced); 15 g Scallion (crushed); 100 g Cilantro (washed and cleaned); 15 g Ginger (crushed); 1 Egg; 50 g Dry starch; 3 Egg whites; 50 g Flour; 25 g Shaoxing wine; 10 g Sesame oil; 8 g Fine salt; 1000 g (approximately 100 g used) Peanut oil; 5 g Sugar

An attractive Hunan dish with soft color tones, uniting fluffy, crispy, tender, and savory qualities in one.

5 hours

Easy

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Ingredients

Duck (cleaned) 12000 g

MSG 1.5 g

Sesame 50 g

Sichuan peppercorns 20

Cooked pork fat (cut into thin shreds) 50 g

Sichuan peppercorn powder 1 g

Cooked lean ham (minced) 10 g

Scallion (crushed) 15 g

Cilantro (washed and cleaned) 100 g

Ginger (crushed) 15 g

Egg 1

Dry starch 50 g

Egg whites 3

Flour 50 g

Shaoxing wine 25 g

Sesame oil 10 g

Fine salt 8 g

Peanut oil 1000 g (approximately 100 g used)

Sugar 5 g

Instructions

Marinate, Steam, and Prepare Ingredients

Marinate the cleaned duck with Shaoxing wine, fine salt, sugar, Sichuan peppercorns, and the crushed scallion and ginger for about 2 hours. Steam the duck until it is about 80 percent tender, then remove and let it cool. First cut off the head, wings, and feet, then carefully remove all the bones from the body. Slice the meat from the thick thigh and breast portions into thin shreds. Mince the ham. Cut the pork fat into thin shreds. Place the whole egg in a bowl, add the flour, 10 g of the dry starch, and 50 g of water, and mix into a smooth batter. Wash and clean the cilantro.

Wrap and Fry

Spread a thin layer of the egg batter evenly over the surface of the duck skin. Lay the skin flat on an oiled plate. Mix the pork fat shreds and duck meat shreds into the remaining batter, add the MSG, and stir to combine. Spread this mixture evenly over the inside of the duck skin, then lower the assembled duck into hot oil and fry until golden. Remove and place on a serving plate.

Coat with Snow-White Batter and Crisp-Fry

Beat the egg whites until foamy, add the remaining 40 g of dry starch, and mix into a fluffy snow-white batter. Spread this over the duck meat surface and sprinkle with sesame and minced ham. Heat the peanut oil in a wok to about 60 percent hot, then lower the sesame-coated duck in and crisp-fry, ladling hot oil over the top to baste it, until the underside is golden. Drain off the oil, sprinkle with Sichuan peppercorn powder, drizzle with sesame oil, remove the duck, and cut it into strips about 5 cm long and 2 cm wide. Arrange the strips neatly on a plate, garnish the edges with the cilantro, and serve.