Crisp Duck With Spice Sauce

Ingredients:

  • 1 5-lb young duckling
  • 4 quart water
  • 2 Tbsp five spice powder
  • 4 slice fresh ginger
  • 3 cloves garlic; crushed
  • 1 Tbsp salt
  • 1 cup dark soy sauce
  • 3 scallions; cut in half
  • 1 cup vermouth
  • 4 cup cooking oil

Batter Ingredients:

  • 3 Tbsp water chestnut flour
  • 1 Tbsp vinegar
  • 2 Tbsp white wine
  • 1/8 tsp salt
  • 1/8 tsp red pepper powder

Sauce Ingredients:

  • 1/2 cup duck stock
  • 1/2 cup chicken stock
  • 1 tsp cornstarch dissoved in
  • 1 Tbsp water
  • 2 Tbsp grand marnier
  • 1 scallion; finely shredded

Preparation:

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 1-1/2 hrs. Remove duck from liquid & let cool, reserving stock for use in Sauce. Cut the duck in 1/2 & remove bones. Brush Batter over duck halves & allow to dry. Heat enough oil to cover duck to 350° F to 375° F.

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.

Servings: 4
Source: Micro Cookbook Collection of Chinese Recipes Print This Page
duck 1
duck 2