Chinese
Chinese - Anhui Hui Cuisine
Crispy Duck Anhui
Chef's Menu Description
A distinguished culinary classic crafted with authentic techniques and finest ingredients, offering rich depth of flavour and elegant presentation.
Ingredients
- • 1 duck, about 1.8kg
- • 2 tbsp Shaoxing wine
- • 1 tbsp salt
- • 1 tsp five-spice powder
- • 4 slices fresh ginger
- • 3 spring onions, crushed
- • 2 tbsp honey
- • 2 tbsp rice vinegar
- • 1.5 litres frying oil
Preparation Steps
1
Phase 1
Rub the duck with salt and five-spice powder, then with the Shaoxing wine, ginger, and spring onions; marinate overnight.
2
Phase 2
Steam the duck for 50 minutes until cooked through, then cool and dry the skin.
3
Phase 3
Mix the honey and rice vinegar and brush all over the duck skin; air-dry for 1 hour.
4
Phase 4
Deep-fry the duck at 170°C for 10 minutes, basting with hot oil, until the skin is crisp and mahogany.
5
Phase 5
Drain on a rack for 5 minutes.
6
Phase 6
Chop into serving pieces and serve hot with steamed buns.