The Way to Indulge A Duck. . . . . !

AROMATIC & CRISPY DUCK

This dish is served and eaten in the same way as Peking Duck -wrapped in a pancake along with shredded spring onion, cucumber sticks and Hoi Sin sauce. I prefer to add spicy dry prawn chilli paste, very oishi delicious. In a restaurant, this dish can be much conviniently served than Peking Duck because a quantity of duck can be precooked in the marinade or cooking sauce and put aside. When required, they are simply deep-fried for 10-11minutes and served, bcause of th final deep-frying, the duck meat will invariably be crisper and without the care and precise timing required when preparing and cooking traditional Peking Duck.

Ingredient

4-5lb duck
vegetable oil for deep-frying

Cooking sauce
6cups good stock
6tablespoons sugar
6slices fresh ginger roots
a bunch of spring onion
2/3cup soy sauce
4teaspoons yellow bean paste
6tablespoons dry sherry
6pieces star anise
1/2teaspoon five spice powder
1/4teaspoon pepper

Garnish
cucumber sticks
shredded spring onion
Hoi Sin sauce
pancakes

Preparation

Mix ingredients for cooking sauce together in large saucepan. Clean duck thoroughly and cut in half down backbone. Place into liquid and submerge.

Cooking

Simmer duck gently for 2hours. Remove from cooking liquid and leave to cool. When required to serve, heat oil, place duck gently in oil and fry for 10-11minutes. Drain well.

Serving

Place duck on large heated platter. Serve by taking meat off the carcass at the table and wrapping it in pancakes together with Hoi Sin sauce, cucumber sticks and shredder spring onion.

Cooking time: 2hours 10minutes
Serves: 6-8

Gosh, I got to admit that I can have half of a duck all by myself, you must try this recipe as it is pretty awesoe, simple and yet not difficult at all. You can even prepare it a day earlier, just deep fry when need to serve. If not try at your nearest chinese restaurant or if you are in Petaling Jaya, you can drop by the CUBES . . . . . . yours SidneyK