Ken Hom's crispy aromatic duck recipe
This is probably one of the best selling dishes in Chinese restaurants, in the West. Most of the steps are quite straight forward and can be done up to a day ahead and the results are well worth the labour. Steaming the duck renders out most of the fat leaving the meat moist and succulent. The final deep-frying crisps the skin beautifully.
Ingredients
- 1 x 2.75kg duck, fresh or frozen
- 6 slices of fresh root ginger
- 6 spring onions cut in to 7.5cm (3 in) length
- 1 cup cornflour, plain flour or potato flour for dusting
- 1.2 l groundnut oil
- 1 x 2.75kg duck, fresh or frozen
- 6 slices of fresh root ginger
- 6 spring onions cut in to 7.5cm (3 in) length
- 1 cup cornflour, plain flour or potato flour for dusting
- 2.1 pints groundnut oil
- 1 x 2.75kg duck, fresh or frozen
- 6 slices of fresh root ginger
- 6 spring onions cut in to 7.5cm (3 in) length
- 1 cup cornflour, plain flour or potato flour for dusting
- 5.1 cups groundnut oil
- 2 tbsp five-spice powder
- 765 g Sichuan peppercorns
- 25 g whole black peppercorns
- 3 tbsp cumin seeds
- 200 g rock salt
- 2 tbsp five-spice powder
- 27 oz Sichuan peppercorns
- 0.9 oz whole black peppercorns
- 3 tbsp cumin seeds
- 7.1 oz rock salt
- 2 tbsp five-spice powder
- 27 oz Sichuan peppercorns
- 0.9 oz whole black peppercorns
- 3 tbsp cumin seeds
- 7.1 oz rock salt
- 1 pack Chinese pancakes
- 6 spring onions, finely shredded
- 1 cup Hoisin sauce
- 1 pack Chinese pancakes
- 6 spring onions, finely shredded
- 1 cup Hoisin sauce
- 1 pack Chinese pancakes
- 6 spring onions, finely shredded
- 1 cup Hoisin sauce
Details
- Cuisine: Chinese
- Recipe Type: Main
- Difficulty: Medium
- Preparation Time: 15 mins
- Cooking Time: 150 mins
- Serves: 4
Step-by-step
- 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 cling film and place in the refrigerator for 24 hours.
- 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 5 cm (2 in) of water and bring to the boil. Lower the duck and plate into the steamer and cover tightly.
- 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. Lave the duck in a cool place for 2 hours or until it has dried and cooled. At this point the duck can be refrigerated.
- Just before you are ready to serve it, cut the duck into quarters and dust with cornflour, or plain four or potato flour, shaking off the excess. Heat the oil in a wok or deep fat fryer. When it is almost smoking, deep-fry the duck quarters in two batches. Fry the breasts for about 8-10 minutes and the thighs and legs for about 12-15 minutes until each quarter is crisp and heated completely through.
- Drain the duck on kitchen paper and leave until cool enough to handle. Then remove the meat from the bones and shred 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.
Ken Hom now has his own range of Chinese meals available at Tesco. For more information on hosting your own Chinese New Year celebration, click here.
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