Crisp duck with spice sauce
4 Servings
Ingredients
| Quantity | 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 | |
Directions
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, .