| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Sichuan | Poultry | 1 | Servings |
INGREDIENTS
| 1 | Duckling | |
| 2 | ts | Salt |
| 4 | Spring onions | |
| 4 | sl | Ginger root |
| 4 | Star anise* | |
| 1 | ts | Cloves* |
| 2 | Sticks cinnamon* | |
| 1 | tb | Sichuan peppercorns |
| 4 | tb | Sherry |
| 4 | tb | Soy sauce |
| 1 | Lettuce heart |
INSTRUCTIONS
* or 2-3 tsp Five Spice powder Clean duck well, trim wing tips, split down back, rub salt on, marinate in large bowl with spring onions cut into short lengths, ginger root, spices, wine, soy sauce 4 hours or more. Remove, place in deep dish inside large steamer, steam vigorously 3-4 hours, Remove, drain, cool 4-6 hours. Heat deep-fryer until smoking, deepfry skin side down first 5 minutes until brown, turn over, fry 4-5 mins. more, drain. Chop into small bite-size pieces, serve on lettuce leaves or use lettuce leaf like a pancake with hoisin or plum sauce, spring onions &/or shredded cucumbers. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip
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