Crispy Duck is a big-deal dish. But the numerous steps, all easy, transform the duck into a wonder of subtle spiciness. If you’re like me you love the skin on the outside of duck, if it’s crispy. The texture of the meal can totally be changed with a crispy skin.

This dish makes for a super crispy skin. You will not be the only one that enjoys this Crispy Duck Recipe, but everyone else at your dinner table.

Taste: Salty to the right taste.

Features: Golden yellow in color, rich but not greasy, and nicely flavored.

Fragrant Crispy Duck Recipe

Fragrant Crispy Duck

Ingredients for this Fragrant Crispy Duck Recipe:

1 duck (1, 200 g or 2.6 lb) with the insides removed
2,000 grams (4 cups) cooking oil (only 1/40 to be consumed)
2 grams (1/2 tsp) MSG
10 grams (1 2/3 tsp) salt
15 grams (1 tbsp) cooking wine
3 grain of clove seeds
4 pieces of star anise
25 grams (4/5 oz) cassia bark
5 grams (1/6 oz) Chinese prickly ash
5 grams (1/6 oz) slice ginger
5 grams (1/6 oz) sectioned scallions
25 grams (2 1/3 tbsp) dry cornstarch
10 grams (2 tsp) sesame oil

Method to cook this Really Fragrant Crispy Duck Recipe:

1, Remove the webs, tips of wings and tail of the duck, wash clean and drain off the water.

2, Put the duck in a basin. Add water to the cornstarch to make paste for later use. Mix scallions, ginger, salt, clove seeds, Chinese prickly ash, cassia bark and star anise, and put inside the duck to marinate for 2 hours. Sprinkles on the MSG and steam the duck till its meat becomes really soft. Take duck out and cool off. Pick out the scallions, ginger and other spices.

3, Heat the oil in a wok over strong fire to about 200-220℃. Rub the duck with a thin layer of the cornstarch paste and deep-fry it until it is golden yellow in color. Take out and drain off the oil.

4, Cut the duck into chunks, dish up on a plate and sprinkle on the sesame oil. Then, this Fragrant Crispy Duck Recipe is ready to serve!

{September 14, 2010} {Tags: , }