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Chinese Recipe : Crispy Duckling


1 x 4lb duckling
Oil for deep frying

Master sauce:

5 cups stock
2 ½ cup yellow wine or dry sherry
7 tbsps soy sauce
¼ cup bean sauce
¼ cup hoisin sauce
4 onions, sliced
6 slices of ginger root
1 ½ tbsps sugar
6 garlic cloves, minced
2 chicken stock, cubes
1 tsp 5-spice powder
2 lb pork bones
1 lb shin of beef, cubed


10-12 Mandarin pancakes
1/3 cup hoisin sauce
2 cucumbers, peeled and sliced lengthwise
4-5 scallions, shredded

1. Plunge the duckling into a wok or pan of boiling water. Boil for 10 minutes, then drain.

2. Combine the sauce ingredients in a large wok or saucepan. Bring to the boil, cover and simmer for 30 minutes; discard the bones. Add the duckling to the sauce and coat thoroughly. Bring to the boil, cover and simmer gently for 1 ½ hours, turning the duck a few times during cooking. Lift the duckling out of the sauce and transfer to a wire rack to drain thoroughly while cooling.

3. When the duckling is thoroughly dry, heat the oil to 180°C/350°F. Lower the duckling into the oil and deep-fry for 8 to 10 minutes, spooning the oil over the exposed surface of the duckling. Drain and place on a serving dish. If liked, the duckling may be garnished with cucumber slices, strips of lemon rind and parsley sprigs. Serve hot with the accompaniments. The meat should be tender enough to be taken off the bone with chopsticks.

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Last Modified: 11/27/11.