Wine-Lees Sliced Duck
A classic specialty of Fujian cuisine: cooked duck is first braised, then fried until crispy, with an intense fermented rice aroma.
Ingredients
cooked tender fat duck (remove head, feet, and large bones, cut into 4 large pieces)
1 (about 500 g)
cilantro (washed, garnish plate edge)
50 g
minced ginger
1 g
dry starch
50 g
fermented rice (wine lees)
50 g
five-spice powder
0.5 g
Shaoxing wine
15 g
sugar
15 g
light soy sauce
15 g
MSG
0.5 g
sesame oil (drizzled over fried duck slices)
0.5 g
peanut oil (about 60 g consumed)
750 g
Instructions
1
Step 1
Remove the head, feet, and large bones from the cooked duck, and cut it into 4 large pieces. Place a wok over medium heat, add peanut oil (25 g) and heat it up. First, stir-fry the minced ginger and fermented rice until fragrant, then add the duck pieces, sugar, five-spice powder, Shaoxing wine, and soy sauce. Switch to low heat and simmer for 20 minutes, season with MSG and mix well. Transfer to a bowl, drain off the juices, add the dry starch, and mix well.
2
Step 2
Place a wok over high heat, add peanut oil, and heat to 60% hot. Deep-fry the starch-coated duck pieces until crispy, then drain in a colander. Drizzle with sesame oil, then cut into 5 cm long, 0.33 cm wide thin slices and arrange on a plate. Wash the cilantro and garnish the plate edge to serve.
