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duck kosher salt black peppercorns peppercorns cumin seeds Five Spice powder scallions flour peanut oil Chinese mandarin hoisin sauce
Viewed: 101 - Published at: 4 years agoIngredients
- 16-pound duck
- 23 cup kosher salt
- 1/4 cup black peppercorns
- 5 tablespoons Sichuan peppercorns
- 3 tablespoons cumin seeds
- 2 tablespoons five-spice powder
- 63-by- 1/8-inch slices peeled fresh ginger root
- 12 scallions, 6 cut into 3-inch lengths, 6 finely shredded
- Flour for dusting
- 1 to 2 cups peanut oil
- Chinese mandarin pancakes (see note)
- Hoisin sauce
Method
- Rinse and dry the duck.
- Rub it inside and out with a mixture of salt, peppercorns, cumin and spice powder, then refrigerate in a plastic bag overnight.
- Brush the spices off the duck and stuff the ginger and 3-inch lengths of scallion into the cavity.
- Steam, covered, for 2 hours, adding boiling water as necessary.
- Remove the duck and discard the ginger and scallions.
- Cool until dry, about 2 hours.
- Cut the duck into quarters, dust with flour and shake off excess.
- Fry the legs and thighs in peanut oil for 12 to 15 minutes, breasts 8 to 10 minutes, until crisp.
- Drain, and when cool, shred the meat with a fork.
- To serve, brush each pancake with hoisin to taste, add some shredded duck and scallions and roll up as for Peking duck.
