Heung so ngap

Heung so ngap

Steamed and deep-fried duck

By
From
The Complete Asian Cookbook
Serves
4
Photographer
Alan Benson

Ingredients

Quantity Ingredient
2kg duck
1 1/2 teaspoons salt
1/4 teaspoon ground sichuan peppercorns
1 tablespoon light soy sauce
2 teaspoons chinese wine or dry sherry
1 teaspoon five-spice powder
2-3 teaspoons cornflour
oil, for deep-frying
spring onion or fresh coriander leaves, to garnish

Method

  1. Wash the duck well, then dry inside and out with paper towel.
  2. In a bowl, combine the salt, Sichuan pepper, soy sauce, wine and five-spice powder. Rub all over the duck, inside and out. Leave to marinate for at least 1 hour.
  3. Place the duck on a steamer rack and steam over a pan of simmering water for 1¼–1½ hours, or until tender. Remove the duck from the steamer rack and sprinkle over the cornflour to coat.
  4. Heat the oil in a wok or large heavy-based frying pan over medium heat. When the oil is hot, deep-fry the duck, spooning the oil over if it is not immersed so that it cooks evenly. Turn duck when underside is done and fry the other side in the same manner until the skin is crisp. Drain on paper towel and chop the duck into bite-sized pieces. Garnish with the spring onion and serve hot with plain white rice.
Tags:
The Complete Asian Cookbook
Charmaine
Solomon
Asian
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again