Crispy Duck

1 duck (1, 200 g or 2.6 lb) with the insides removed
2,000 grams (4 cups) cooking oil (only 1/40 to be consumed)
10 grams (1 2/3 tsp) salt
2 grams (1/2 tsp) MSG
15 grams (1 tbsp) cooking wine
3 grain of clove seeds
5 grams (1/6 oz) Chinese prickly ash
25 grams (4/5 oz) cassia bark
4 pieces of star anise
5 grams (1/6 oz) sectioned scallions
5 grams (1/6 oz) slice ginger
25 grams (2 1/3 tbsp) dry cornstarch
10 grams (2 tsp) sesame oil


1. Remove the webs, tips of wings and tail of the duck, wash clean and drain off the water. Put in a basin. Add water to the cornstarch to make paste for later use. Mix scallions, ginger, salt, clove seeds, Chinese prickly ash, cassia bark and star anise, and put inside the duck to marinate for 2 hours. Sprinkles on the MSG and steam the duck until its meat becomes really soft. Take duck out and cool off. Pick out the scallions, ginger and other spices.

2. Heat the oil in a wok over strong fire to 200-220ºC (390-430ºF). Rub the duck with a thin layer of the cornstarch paste and deep-fry it until it is golden yellow in color. Take out and drain off the oil. Cut into chunks, place on a plate and sprinkle on the sesame oil.

Features: Golden yellow in color, rich but not greasy, and nicely flavored.
Taste: Salty to the right taste.


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