Meat Dishes

Crispy Duck (China)

There is something so rich and aromatic about chinese-style duck. This recipe is an old traditional recipe I picked up from a chinese chef in a restaurant in Sydne I visited alot. Hope you like it!

Ingredients

3 to 4 lbs of duck
small palm of nutmet
1/2 teaspoon ground cloves
2 small palms of salt
2 tablespoons of sherry
2 teaspoons anise pepper
1/4 teaspoon cinnamon
4-5 slices of chopped ginger
1/2 teaspoon ground cloves
1 egg white
2 glasses of peanut oil
2 teaspoons cornstarch
1-2 spring onions (scallions) chopped
1 teaspoon flour

Wash the duck and remove the fat from it's cavity. Mix the pepper, nutmet, cinammon, cloves, salt, sherry, ginger and spring onions together (we'll call this mixture #1). Rub the duck inside and out with the mixed-up mixture. Leave to marinate for 2-3 hours. Mix the egg white, flour and cornstarch very well (we'll call this mixture #2).

Steam the duck for about 2 hours or until you think it's cooked thoroughly. Remove all of mixture #1 from the duck and dry the duck with a paper towel. Rub the outside of the duck with mixture #2.

Now deep fry the duck in the peanut oil at 300-350 degrees until golden brown. Cut the duck up into pices and serve with pepper and salt.