Wok-Fried Duck

Name: Wok-Fried Duck
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Ingredients: 1 Peking duck; 2 eggs; 50 g scallion segments; 19 g ginger slices; 45 g Shaoxing wine; 10 g soy sauce; 160 g water chestnut flour (moistened); 25 g flour; to taste salt (amount not specified in original)

Beijing-style crispy fried duck, with a warm golden egg yolk hue, has a shatteringly crisp exterior and juicy, tender interior. The duck is first steamed until fall-apart tender and deboned, coated in a light batter, then fried to a perfect crisp.

1h 10m

Easy

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Ingredients

Peking duck 1

eggs 2

scallion segments 50 g

ginger slices 19 g

Shaoxing wine 45 g

soy sauce 10 g

water chestnut flour (moistened) 160 g

flour 25 g

salt (amount not specified in original) to taste

Instructions

Step 1

Remove all internal organs from the Peking duck, wash thoroughly, add salt, Shaoxing wine, scallion segments, and ginger slices, steam until tender, then remove from the steamer and debone completely.

Step 2

Coat the deboned duck with flour, then mix eggs, moistened water chestnut flour, and soy sauce into a batter, and wrap the batter evenly around the flour-coated duck.

Step 3

Heat a wok over high heat with enough vegetable oil to fully submerge the duck, place the duck in the hot oil and deep fry until it floats to the surface and turns a deep golden color, then remove from the oil.