Recipe: Crispy Duck

Crispy Duck (Heong So Ngap)

Ingredients:

1 duck (about 2kg), deboned and pat dry with kitchen paper
Marinade (combined)

1 tsp five spice powder (ng heong fun)

1 tsp salt

2 tbsp light soy sauce

2 tbsp Shao Hsing Hua Tiau wine

5 to 6 slices of ginger

3 stalks spring onion, cleaned and cut into 5cm lengths

1/2 cup plain flour

Enough oil for deep frying

Method:

Apply marinade on duck, inside and outside. Place the ginger slices and spring onions in the cavity of the duck. Leave the duck aside for about 5 to 6 hours, or preferably overnight, in the refrigerator.

Steam the duck for about 2 hours until duck is tender. Remove and place duck aside to allow the duck to dry.

Remove the ingredients from the cavity. Give the duck a light brushing of light soy sauce and coat the duck with plain flour.

Deep fry the duck in hot oil over a low-medium heat until the duck turns golden brown and crispy. Drain duck of oil, then chop into bite-size pieces and serve with spiced salt.

To prepare spiced salt

Stir-fry 2 tbsp fine salt in a clean and dry wok over a medium-low heat for 2 to 3 minutes, or until salt turns lightly golden. Turn off the heat and add in 1/2 tsp "five spice powder" and a dash of pepper. Mix well.

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