Pan-Fried Duck

Photo: flickr user www.theedinburghblog.co.uk

Tags:

Yield:

4.0 servings

Added:

November 30, 2009

Creator:

Anonymous

Related Cooking Videos

ROUXBE COOKING SCHOOL & COOKING CLASSES

Add comment

Print This Recipe

Print This Recipe

Ingredients

1 Duck, 3 to 4 pounds

1 Scallion stalk

3 slc Fresh ginger root

2 tablespoons Soy sauce

1 tablespoon Sherry

4 tablespoons Cornstarch

1/2 teaspoon Salt

4 tablespoons Water

5 -(up to)

6 tablespoons Oil

Preparation

1

1. Score duck along its breast bone and remove meat in two sections. Bone legs, leaving them whole.

2

2. Mince scallion and ginger root, then combine with soy sauce and sherry.

3

Add to duck and let stand 30 minutes, turning occasionally. Drain, discarding marinade.

4

3. Beat eggs lightly, then blend to a smooth batter with cornstarch, salt and cold water. Coat duck generously with batter.

5

4. Heat oil until nearly smoking and fry duck pieces 2 to 3 minutes on each side over high heat. Reduce heat to medium and cook, uncovered, turning duck occasionally until its skin is crisp and golden (15 to 20 minutes).

6

5. Cut in 1/2-inch slices. Serve hot, with a pepper-salt mix (see recipe).

Related Recipes