<-----googlescript--->

Crisp Duck with Spice Sauce



  • Prep Time: N/A
  • Cooking Time: N/A

Crisp Duck with Spice Sauce

Not rated | 0 votes | Rate it!
Posted by ADMIN at 09/26/2007 06:34 | 0 comments

Directions:

BATTER
3 tb Water chestnut flour
1 tb Vinegar
2 tb White wine
1/8 ts Salt
1/8 ts Red pepper powder

SAUCE
1/2 c Duck stock
1/2 c Chicken stock
1 ts Cornstarch dissoved in
1 tb Water
2 tb Grand Marnier
1 Scallion; finely shredded

Combine water, five spice, ginger, garlic, salt, soy sauce, scallions, &
vermouth into large pot. Bring to vigorous boil & slowly insert duck. Bring
liquid & duck to a boil again & immediately turn heat to low. Simmer,
covered, for 1-1/2 hrs. Remove duck from liquid & let cool, reserving stock
for use in Sauce. Cut the duck in 1/2 & remove bones. Brush Batter over
duck halves & allow to dry. Heat enough oil to cover duck to 350-375.
Carefully slip the duck halves into the oil. Fry for 3-5 min. or until
golden brown & crisp. Remove from oil & drain on absorbent paper. Cut duck
into manageable strips & arrange on platter. Serve with Sauce. Batter: Mix
all ingredients together. SAUCE: Pour duck & chicken stocks into heated
saucepan. Bring to a boil and add cornstarch mixture. Cook, stirring
constantly, until sauce thickens. Turn off heat and add Grand Marnier and
scallion.

HU-NAN

CHESTNUT ST., PHILADELPHIA

WINE: PREMIAT PINOT NOIR, 1978

Ingredients:

1 5-lb young duckling
4 qt Water
2 tb Five spice powder
4 sl Fresh ginger
3 Cloves garlic; crushed
1 tb Salt
1 c Dark soy sauce
3 Scallions; cut in half
1 c Vermouth
4 c Cooking oil

Serves:

4 Servings

Flag as inappropriate