Crisp duck with spice sauce

Yield: 4 Servings

Measure Ingredient
1 5-lb young duckling
4 quarts Water
2 tablespoons Five spice powder
4 slices Fresh ginger
3 Cloves garlic; crushed
1 tablespoon Salt
1 cup Dark soy sauce
3 Scallions; cut in half
1 cup Vermouth
4 cups Cooking oil
3 tablespoons Water chestnut flour
1 tablespoon Vinegar
2 tablespoons White wine
⅛ teaspoon Salt
⅛ teaspoon Red pepper powder
½ cup Duck stock
½ cup Chicken stock
1 teaspoon Cornstarch dissoved in
1 tablespoon Water
2 tablespoons Grand Marnier
1 Scallion; finely shredded

BATTER

SAUCE

Combine water, five spice, ginger, garlic, salt, soy sauce, scallions, & vermouth into large pot. Bring to vigorous boil & slowly insert duck. Bring liquid & duck to a boil again & immediately turn heat to low. Simmer, covered, for 1-½ hrs. Remove duck from liquid & let cool, reserving stock for use in Sauce. Cut the duck in ½ & remove bones. Brush Batter over duck halves & allow to dry. Heat enough oil to cover duck to 350-375.

Carefully slip the duck halves into the oil. Fry for 3-5 min. or until golden brown & crisp. Remove from oil & drain on absorbent paper. Cut duck into manageable strips & arrange on platter. Serve with Sauce. Batter: Mix all ingredients together. SAUCE: Pour duck & chicken stocks into heated saucepan. Bring to a boil and add cornstarch mixture. Cook, stirring constantly, until sauce thickens. Turn off heat and add Grand Marnier and scallion.

HU-NAN

CHESTNUT ST., PHILADELPHIA

WINE: PREMIAT PINOT NOIR, 1978

From the <Micro Cookbook Collection of Chinese Recipes>. Downloaded from Glen's MM Recipe Archive, .

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