White Crispy Duck
The duck is broken down by part; duck forcemeat is layered between pork fatback and duck skin, breaded, and deep-fried, served with shredded chicken rolls.
Ingredients
Fat duck (divided into breast meat, leg meat, and skin)
1 (500 g)
Pork fat (boiled and cut into pieces)
1 (500 g)
Fine bread crumbs
200 g
Eggs (beaten)
2
MSG
4 g
Sichuan peppercorn powder
a pinch
Fine salt
0.5 g
Dry cornstarch
60 g
Scallion-ginger juice
a pinch
Shaoxing wine
a pinch
Instructions
1
Step 1
First, separate the duck into three parts: breast meat, leg meat, and skin.
2
Step 2
Steam the leg meat and duck skin until cooked through, then remove. Cut the duck skin into 12 small peach-shaped pieces. Cut the leg meat into small cubes, and together with the duck breast meat, pound loose and mince into a paste. Add scallion-ginger juice, beaten eggs, MSG, Sichuan peppercorn powder, fine salt, Shaoxing wine, and cornstarch, then mix well.
3
Step 3
Cook the pork fat in a pot of clear broth until done, discard any loose bits of meat, and likewise cut into 12 small peach-shaped pieces similar in size to the duck skin pieces.
4
Step 4
Assemble in 3 layers: the bottom layer is the pork fat, the middle layer is the duck breast paste, and the top covering is the duck skin.
5
Step 5
Sprinkle bread crumbs over the duck skin top, then drop into a wok of lard heated to about 70% hot and fry until cooked through. Then fry over high heat until crispy, remove from the wok, and arrange in the center of the plate. Separately prepare "shredded chicken rolls" with flour, steam until cooked, and arrange them around the edges to finish.
