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duck oil stalks green onion ginger root sake salt peppercorn salt anise shoyu coriander for salt spice
Viewed: 88 - Published at: 2 years agoIngredients
- 1 duck
- 10 c. oil
- 5 stalks green onion, chopped
- 6 slices fresh ginger root
- 1 Tbsp. sake
- 3 Tbsp. salt
- 1 tsp. Szechwan peppercorn salt
- 1/2 star of anise
- 1 Tbsp. shoyu
- coriander for garnishing
- 2 Tbsp. salt
- 1/2 tsp. 5 spice
Method
- Rub
- duck
- inside
- and outside
- with
- mixture of green onion, ginger, sake, salt, Szechwan peppercorn salt and anise. Let stand 30 minutes.
- Place duck in steamer and steam for 2 to 2
- 1/2 hours
- over medium heat.
- Remove and rub surface of duck with shoyu.
- Deep
- fry
- in
- hot oil (could be split for easier handling
- and faster time), over high heat until golden brown and crisp, about 10 minutes.
- Drain.
- Cut into bite size pieces. Arrange
- on
- platter; garnish with coriander.
- May be served with 5 spice salt for dipping.
- Heat a pan (no oil) and stir-fry salt over
- low
- heat until very hot.
- Remove and mix with 5 spice powder or Szechwan peppercorn powder.
