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Prep Time: 60 Minutes Cook Time: 1 Minutes |
Ready In: 61 Minutes Servings: 2 |
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This recipe comes from the Diana Liu cookbook. It's one of my family's favorite duck recipes. Ingredients:
1 whole duck, 3-4 lbs |
2 tablespoons soy sauce |
1 tablespoon sherry wine |
1 teaspoon salt |
2 whole star anise |
2 eggs, beaten |
6 tablespoons cornstarch |
1 teaspoon salt |
2 teaspoons ground chinese flower pepper |
2 cups oil |
Directions:
1. Rub soy sauce, 1 teaspoons salt, sherry on duck and place on a large platter with star anise on top of the duck. Place platter in steamer; steam for 1 1/2 hours. Remove duck; cool on rack for 1 hour. Cut duck into 12 pieces.
2. Mix eggs with cornstarch and 1 teaspoons salt. Dip duck pieces into batter. Heat oil in pot until hot. Deep fry duck pieces until golden brown. Arrange pieces on a platter; sprinkle with salt and chinese flower pepper; garnish with parsley and lemon slices. Servings depend on how many other dishes you are preparing for the meal. Cooking time does not include frying time.
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