Fragrant Crispy Duck Recipe

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Fragrant Crispy Duck
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Ingredients
9
Count
Nutrition
1569
Calories
Total time
75
Minutes
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Ingredients:

Directions:

  1. Prepare duck: Cut off wing tips with poultry shears or a sharp knife. Remove and discard excess fat from body cavity and neck, then rinse inside and out. Pat dry inside and out and press on breastbone to break it and flatten duck.
  2. Marinate duck: Heat peppercorn salt and five-spice powder in a dry skillet over moderate heat, stirring, until hot. Measure out 3 tablespoons and rub 1 tablespoon in body cavity and 2 tablespoons over outside of duck, including under wings and legs. Reserve remaining spiced salt for serving with duck.
  3. Put duck in a bowl and marinate, covered and chilled, 8 to 24 hours.
  4. Steam duck: Drain any liquid from cavity and put duck in glass pie plate. Rub rice wine over duck. Smash ginger and scallions with flat side of a large heavy knife, then put one third in duck cavity and scatter remainder over duck.
  5. Fill wok with enough water for rack to sit 1/2 inch above water and bring to a rolling boil. Wearing oven mitts, put pie plate with duck on rack over boiling water and cover wok with lid.
  6. Reduce heat to moderate and steam duck 2 hours, checking every half hour to siphon off fat and juices from around duck and in cavity with bulb baster and replenishing boiling water as necessary.
  7. Wearing oven mitts, remove pie plate from steamer. Discard ginger and scallions. Drain duck and cool in pie plate 15 minutes.
  8. Air-dry duck: Slide duck onto a rack set over a baking sheet (to catch juices) and pat dry with paper towels. Position duck in front of a fan and air-dry 2 hours, making sure air blows directly onto duck.
  9. Fry duck: Heat 2‚ inches oil in large wok or large pot until a deep-fat thermometer registers 375°F. Meanwhile, brush outside of duck with soy sauce, then dust with flour, gently knocking off excess.
  10. Dip mesh spoons in hot oil (to keep duck from sticking) before using them to gently lower duck into hot oil. Fry duck, spooning hot oil over top, 2 minutes. Carefully turn duck over and fry 1 minute more. With extreme care, remove duck from oil with mesh spoons, draining cavity, and transfer to paper towels to drain.
  11. Heat oil to 400°F and fry duck a second time, in same manner, until dark brown and crisp, 30 seconds to 1 minute on each side. Again with extreme care, remove duck from oil with mesh spoons, draining cavity, and transfer to paper towels to drain briefly.
  12. Presentation: Serve duck with small dishes of reserved spiced salt for dipping.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1568.98 Kcal (6569 kJ)
Calories from fat 379.53 Kcal
% Daily Value*
Total Fat 42.17g 65%
Cholesterol 654.74mg 218%
Sodium 746.04mg 31%
Potassium 1322.34mg 28%
Total Carbs 98.09g 33%
Sugars 14.27g 57%
Dietary Fiber 15.5g 62%
Protein 196.63g 393%
Vitamin C 47.9mg 80%
Iron 17.4mg 97%
Calcium 84.5mg 8%
Amount Per 100 g
Calories 139.16 Kcal (583 kJ)
Calories from fat 33.66 Kcal
% Daily Value*
Total Fat 3.74g 65%
Cholesterol 58.07mg 218%
Sodium 66.17mg 31%
Potassium 117.28mg 28%
Total Carbs 8.7g 33%
Sugars 1.27g 57%
Dietary Fiber 1.37g 62%
Protein 17.44g 393%
Vitamin C 4.2mg 80%
Iron 1.5mg 97%
Calcium 7.5mg 8%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 34.1
    Points
  • 38
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

Bad Points

  • High in Sodium

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