Soft-Fried Duck Kidneys
A traditional specialty from Jinan: duck kidneys battered and soft-fried until crisp on the outside and tender within, served with Sichuan peppercorn salt.
Ingredients
duck kidneys
20 pieces
flour (20g for batter, 5g for coating the duck kidneys)
25g
egg (beaten, for batter)
1
wet cornstarch
20g
Shaoxing wine
15g
Sichuan pepper salt (served on the side)
4g
fine salt
5g
peanut oil (approximately consumed)
500g
Instructions
1
Step 1
Place the duck kidneys in a soup pot, add clear water and cook through over low heat, then rinse in cold water and lift out. Lightly score with the tip of a knife, peel off the outer skin, place in a plate, add Shaoxing wine and fine salt, mix well and marinate to absorb the flavor.
2
Step 2
Crack the egg into a bowl, add flour (20g) and wet cornstarch to make an egg batter; evenly coat the marinated duck kidneys with flour (5g) and set aside.
3
Step 3
Add peanut oil to a wok and heat over medium heat until it reaches 60% hot. Dip the duck kidneys in the batter and place in the oil, frying slowly over low heat until golden yellow, then remove and let rest briefly. When the oil temperature rises to 90% hot, return the duck to the oil for a brief flash, then plate and serve with Sichuan pepper salt on the side.
