Sichuan crispy skin duck
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Sichuan crispy skin duck
  Duck    Chinese    Poultry  
Last updated 6/12/2012 1:01:33 AM. Recipe ID 24851. Report a problem with this recipe.
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      Title: Sichuan crispy skin duck
 Categories: Chinese, Poultry, Ceideburg 2
      Yield: 4 Servings
 
      1    Fresh Duck, 4 1/2 pounds
      3    Or 4 Star Anise
      2 ts Sichuan peppercorns
      1    Two-inch cinnamon stick
  1 1/2 tb Coarse salt
      1    One-inch cube ginger,
           -smashed
      1    Scallion
           Dark soy sauce
      1 tb Dry sherry or Shaoxing wine
      1 tb Cornstarch
    1/2 ts Sugar
      1    Egg white, beaten until
           -foamy
           Oil for frying
 
  Rinse the duck and dry thoroughly.  Combine the star anise, Sichuan
  peppercorns, cinnamon and salt in a skillet; heat, shaking the
  skillet, until the spices begin to smoke and the salt starts to turn
  a light golden color.  Cool.
  
  Sprinkle some of this mixture into the cavity of the duck including
  all the star anise and the cinnamon stick.  Add the ginger and
  scallion to the cavity and skewer closed.  Rub the outside of the
  duck with the rest of the seasoned salt mixture and hang the duck by
  a string (around the neck if the duck has a head or under the wings
  if not) overnight in a cool, airy place.
  
  The next day, steam the duck on a plate in a large steamer or covered
  wok for an hour to an hour and 15 minutes.  Cool and rub all over
  with a small amount of dark soy sauce.  Wrap in foil and refrigerate
  until ready to cook.  (It's fine this way for a day or two.) Several
  hours before cooking, take the duck out of the refrigerator and make
  a light batter: Mix the sherry with the cornstarch and sugar until
  well blended then stir in the egg white.  Rub thoroughly over the
  duck and allow to sit.
  
  Heat a large quantity of oil until nearly smoking in a 16-inch or
  larger wok or in a large deep fryer.  Immerse the duck in the oil and
  fry until golden, about 15 minutes, spooning the oil continuously
  over the exposed part of the duck.  You might want to turn the duck
  during this time. If so, carefully remove it with a large slotted
  spatula or skimmer and drain the cavity into a bowl before adding it
  again to the hot oil. When the duck is done, drain it on paper
  towels. Let the duck rest for 5 to 10 minutes, then carve it
  Western-style or cut into pieces, Chinese-style. A suggestion is to
  serve it on a bed of watercress that has been sprinkled very lightly
  with sesame oil.  The juices from the duck will blend with the sesame
  oil to make a sauce.
  
  TEA-SMOKED DUCK; Follow the steps above and steam the duck only 1
  hour. Before refrigerating, line a large wok with aluminum foil and
  spread 1 cup of uncooked rice, 1 cup of sugar and 1/2 cup of Chinese
  black tea over the bottom.  Put the duck on a metal rack suspended
  over the tea mixture; cover with the wok lid.  Moisten paper towels
  and press them around the edge of the wok lid forming a seal.  Turn
  the heat to medium high and allow the duck to smoke for 15 to 20
  minutes. Turn off the heat and let the duck sit for another 45
  minutes. Uncover, wrap the duck and refrigerate. Then proceed as in
  the master recipe.
  
  Posted by Stephen Ceideburg Feb 1 1990.
 




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Recipe ID 24851 (Apr 03, 2005)

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