Wild Duck
Simmer the wild duck until tender, then debone it. Coat the meat in egg wash and water chestnut starch, pan-fry until golden, cut into strips, arrange on a plate, and serve with salt and pepper or sweet sauce.
Ingredients
Wild duck (split along the back and washed)
1
Eggs (beaten)
2
Sugar
40 g
Soy sauce
75 g
Water chestnut starch
a pinch
Scallion and ginger
a pinch
Shaoxing wine
a pinch
Lard (for frying in a hot lard pan)
to taste
Instructions
1
Braise until tender and debone
Split the wild duck along the back, wash it, and place it in boiling water to blanch and remove the blood. Remove it, wash again, then transfer to a clay pot. Add scallion, ginger, soy sauce, sugar, and wine, and braise over low heat until very tender. Remove and debone, keeping the head.
2
Pan-fry
Mix the water chestnut starch with the beaten egg and pour it over the duck meat (not on the skin). Place in a hot lard pan and fry both sides until golden. Cut into strips about 1.5 cm wide and 5 cm long.
3
Plate
Arrange the duck to resemble a whole duck. Split the duck head in half and place it at the front of the duck body. Serve with either pepper-salt or sweet bean sauce.
