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Crispy Duck
1-2 to 3lb duck
1-tbsp salt
2-slices ginger root, crushed
2-cloves garlic, crushed
2-spring onions, cut into short length
3-tbsp rice wine or dry sherry
2-tsp five-spice powder
1-tsp Szechwan peppercorns
Cornstarch to lightly coat
Oil for deep-frying

Crispy Duck

Rinse and clean the duck well
Rub with salt inside and out.
Place it in a deep dish
Add ginger root, garlic, onions, rice wine or sherry, five-spice powder and Szechwan peppercorns
Place dish inside a large wok with some water
Steam for about 2 1/2 hours, adding water as necessary
Remove and discard the ginger root, garlic, onions and Szechwan peppercorns
Turn the duck over and let it marinate in the juice
After about 2-3 hours, take it out to cool until the skin in dry (can be steamed the day before and refrigerated)
Cut the duck into quarters
Lightly toss with cornstarch
In a deep fryer or deep frying pan, heat the oil and deep-fry the duck in batches to maintain hot oil, until golden and crispy
Remove from oil and place on paper towels