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Nutrition Facts
Serving Size 1 (493g) Recipe makes 4 servings The following items or measurements are not included below: 2 star anise ground Chinese flower pepper
Calories 2347
Calories from Fat 2125		(90%)
Amount Per Serving		%DV
	Total Fat 236.2g	363%
	Saturated Fat 56.8g	284%
	Monounsaturated Fat 90.3g
	Polyunsaturated Fat 76.0g
	Trans Fat 0.3g
Cholesterol 346mg		115%
Sodium 1902mg		79%
Potassium 734mg		20%
Total Carbohydrate 12.2g		4%
	Dietary Fiber 0.2g	0%
	Sugars 0.5g
Protein 40.6g		81%
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Crisp Skin Duck

Recipe #366086 | 2½ hours | 1 hour prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: CJAY
Apr 16, 2009

This recipe comes from the Diana Liu cookbook. It's one of my family's favorite duck recipes.

1
Rub soy sauce, 1 teaspoons salt, sherry on duck and place on a large platter with star anise on top of the duck. Place platter in steamer; steam for 1 1/2 hours. Remove duck; cool on rack for 1 hour. Cut duck into 12 pieces.
2
Mix eggs with cornstarch and 1 teaspoons salt. Dip duck pieces into batter. Heat oil in pot until hot. Deep fry duck pieces until golden brown. Arrange pieces on a platter; sprinkle with salt and chinese flower pepper; garnish with parsley and lemon slices. Servings depend on how many other dishes you are preparing for the meal. Cooking time does not include frying time.