Crisp Skin Duck Recipe #366086
This recipe comes from the Diana Liu cookbook. It's one of my family's favorite duck recipes.
by CJAY
2½ hours | 1 hour prep
SERVES 4 -6 , 1 duck
- 1 whole duck, 3-4 lbs
- 2 tablespoons soy sauce
- 1 tablespoon sherry wine
- 1 teaspoon salt
- 2 whole star anise
- 2 eggs, beaten
- 6 tablespoons cornstarch
- 1 teaspoon salt
- 2 teaspoons ground Chinese flower pepper
- 2 cups oil
- 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.
- 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.
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5 stars