How do you cook aromatic crispy duck?

Question

Also I would like to know how to make the sauce that chinese take aways serve with it. Thanks.

Answer 1

  the sauce is hoi sin, its available in supermarkets and its not expensive. sorry dont know how to do the duck, i cheat and buy it ready done.

Answer 2

Crispy aromatic duck  

  

Serves 4-6  



Preparation time 30 mins to 1 hour

Cooking time over 2 hours

  







Ingredients

1x2.75kg/6lb duck, fresh or frozen

6 slices of fresh root ginger, 7.5cm x 5mm/3 x ¼in

6 spring onions, cut into 7.5cm/3in lengths

cornflour, plain flour or potato flour for dusting

1.2l/2pt groundnut oil

For the Spice Rub:

2 tbsp five-spice powder

65g/2½oz sichuan peppercorns

25g/1oz whole black peppercorns

3 tbsp cumin seeds

200g/7oz rock salt

To Serve:

chinese pancakes

6 spring onions, finely shredded

hoisin sauce

Method

1. If the duck is frozen, thaw it thoroughly. Rinse well and blot it completely dry with kitchen paper. Mix all the ingredients for the spice rub together in a small bowl, then rub the duck inside and out with this mixture, applying it evenly. Wrap well in clingfilm and place in the refrigerator for 24 hours.

2. After this time, brush any excess spices from the duck. Stuff the ginger and spring onions into the cavity and put the duck on a heatproof plate. Set up a steamer or put a rack into a wok. Fill it with 5cm/2in of water and bring to the boil. Lower the duck and place into the steamer and cover tightly.

3. Steam gently for 2 hours, pouring off excess fat from time to time. Add more water as necessary. Remove the duck from the steamer and pour off all the liquid. Discard the ginger and spring onions. Leave the duck in a cool place for 2 hours or until it has dried and cooled. At this point the duck can be refrigerated.

4. Just before you are ready to serve it, cut the duck into quarters and dust with cornflour, plain flour or potato flour, shaking off the excess.

5. Heat the oil in a wok or deep fat fryer. When it is almost smoking, deep-fry the duck quarters in 2 batches. Fry the b*****s for about 8-10 minutes and the thighs and legs for about 12-15 minutes, until each quarter is crisp and heated right through.

6. Drain the duck on kitchen paper and leave until cool enough to handle. Then remove the meat from the bones and shread it. You can do this easily with a fork. The chinese eat it with bones and all. Serve with the chinese pancakes, spring onions and hoisin sauce.

Answer 3

just order it from your local chinese takeaway.  Its so much easier!