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: 4Source: Micro Cookbook Collection of Chinese Recipes
Source:
Submitted by: Recipe Group Member
Date:
