Deep Fried Crispy Duck Recipe
Ginger root, crushed
Spring onions (scallions), cut into
Rice wine or dry sherry
Oil for deep-frying
Spring onions (scallions), cut into thin
Clean the duck well and
rub with salt inside and out.
Place it in a deep dish,
add ginger root, garlic, onions, rice wine or sherry, five-spice
powder and Szechwan peppercorns.
Steam vigorously for at
least 2 1/2 hours, remove and discard the ginger root, garlic,
onions and Szechwan peppercorns.
Turn the duck over and let
it marinate in the juice.
After about 2-3 hours,
take it out to cool until the skin in dry.
Heat up the oil and
deep-fry the duck until golden and crispy.
To serve, either leave it
whole or split it in half lengthways.
It is eaten like
Peking duck, wrapped in
Chinese pancakes or steamed buns with strips of onion and