Sesame Crispy Duck
A classic dish of Hunan cuisine. The duck is deep-fried until golden and crispy on the outside while tender within, with a rich sesame aroma.
Ingredients
Fat duck (clean duck marinated with Shaoxing wine, refined salt, sugar, Sichuan pepper, and crushed scallion and ginger for about 2 hours, steamed until about 80% done)
1 (2000g)
MSG (seasoning)
1.5g
Sesame seeds (for sprinkling)
50g
Sichuan pepper (for marinating)
20
Cooked pork fat (cut into thin strips)
50g
Sichuan pepper powder (for sprinkling)
1g
Cooked lean ham (minced)
10g
Scallion (crushed, for marinating)
15g
Cilantro (washed, for garnish)
100g
Ginger (crushed, for marinating)
15g
Egg (made into batter)
1
Dry starch (part for batter, part for snowflake batter)
50g
Egg whites (whipped for snowflake batter)
3
Flour (for batter)
50g
Shaoxing wine (for marinating)
25g
Sesame oil (drizzled for aroma)
10g
Refined salt (marinating seasoning)
8g
Peanut oil (for frying)
1000g (about 100g consumed)
Sugar (for marinating)
5g
Instructions
1
Marinating and Steaming
Marinate the clean duck with Shaoxing wine, refined salt, sugar, Sichuan pepper, and crushed scallion and ginger for about 2 hours, then steam until about 80% done. Remove and let cool. First cut off the head, wings, and feet, then debone the duck body and cut the meat from the thick leg and breast parts into strips. Cut the ham into minced pieces. Cut the pork fat into thin strips. Place the egg in a bowl, add the flour, 10g of dry starch, and 50g of water to make a batter. Wash the cilantro clean.
2
First Frying
Spread a layer of egg batter on the surface of the duck skin, lay it flat on an oiled plate. Mix the pork fat strips and duck meat strips with the remaining egg batter, add MSG and stir well. Spread flat on the inside of the duck skin. Lower into the oil pot and fry until golden brown, then remove and place on a flat plate.
3
Snowflake Batter Frying
Whip the egg whites until foamy, add 40g of dry starch, and mix evenly into a snowflake batter. Spread it over the surface of the duck meat, sprinkle with sesame seeds and minced ham. Place peanut oil in a wok and heat to 60% hot. Put the sesame duck in to fry, drizzling oil over the top, until the bottom layer is golden brown. Drain off the oil, sprinkle with Sichuan pepper powder, drizzle with sesame oil, remove and cut into 5cm long, 2cm wide strips. Arrange neatly on a plate and garnish with cilantro around the edges.
