Ingredients with Measurements:
- 1 whole duck (about 4 lbs)
- 1 cup soy sauce
- 1 cup rice wine
- 1 cup water
- 1 cup sugar
- 1 cup Chinese black vinegar
- 1 cinnamon stick
- 3 star anise
- 3 cloves
- 1 tbsp Sichuan peppercorns
- 2 tbsp ginger, sliced
- 2 tbsp garlic, sliced
- 1 tbsp vegetable oil
- 1 tbsp cornstarch
- Salt and pepper to taste
Special equipment needed:
- Large pot or wok
- Deep-fryer or large skillet
- Kitchen thermometer
Step-by-step instructions:
1. Clean the duck and pat it dry with paper towels. Cut it into bite-sized pieces and season with salt and pepper.
2. In a large pot or wok, combine soy sauce, rice wine, water, sugar, black vinegar, cinnamon stick, star anise, cloves, Sichuan peppercorns, ginger, and garlic. Bring to a boil over high heat, then reduce heat to low and simmer for 10 minutes.
3. Add the duck pieces to the pot and simmer for 30 minutes, or until the duck is cooked through and tender.
4. Remove the duck pieces from the pot and let them cool on a wire rack for 10 minutes.
5. In a deep-fryer or large skillet, heat vegetable oil to 375°F. Coat the duck pieces with cornstarch and fry them in batches until they are golden brown and crispy, about 3-4 minutes per batch.
6. Drain the fried duck pieces on paper towels and transfer them to a serving dish.
7. Serve the fried duck hot with the soy sauce mixture on the side for dipping.
Time:
Preparation time: 30 minutes
Cooking time: 50 minutes
5. Temperature:
Frying temperature: 375°F
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 570
Total fat: 31g
Saturated fat: 9g
Cholesterol: 155mg
Sodium: 1900mg
Total carbohydrate: 26g
Dietary fiber: 0g
Sugar: 22g
Protein: 38g
Substitutions for ingredients:
- Chicken or pork can be used instead of duck.
- Chinese black vinegar can be substituted with balsamic vinegar.
- Sichuan peppercorns can be substituted with black peppercorns.
Variations:
- Add sliced scallions and chopped cilantro to the soy sauce mixture for extra flavor.
- Use the soy sauce mixture to marinate other meats or vegetables before frying.
Tips and tricks:
- To make the duck extra crispy, let it dry on a wire rack for at least 10 minutes before frying.
- Use a kitchen thermometer to ensure the oil is at the right temperature for frying.
- Serve the fried duck immediately to prevent it from getting soggy.
Storage instructions:
Leftover fried duck can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the fried duck, preheat the oven to 350°F and bake for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the fried duck on a bed of lettuce or cabbage leaves for a colorful and appetizing presentation.
Garnishes:
Garnish with sliced scallions and chopped cilantro for extra flavor and color.
Pairings:
Serve the fried duck with steamed rice and stir-fried vegetables for a complete meal.
Suggested side dishes:
- Stir-fried bok choy
- Steamed broccoli
- Fried rice
Troubleshooting advice:
- If the duck is not crispy enough, increase the frying time or temperature.
- If the soy sauce mixture is too salty, dilute it with water or add more sugar.
Food safety advice:
- Make sure the duck is cooked through before frying to prevent foodborne illness.
- Use a kitchen thermometer to ensure the oil is at the right temperature for frying.
Food history:
Hangzhou-style cuisine is known for its delicate flavors and emphasis on freshness. This dish, featuring tender duck meat pickled in soy sauce and then fried to perfection, is a classic example of Hangzhou-style cooking.
Flavor profiles:
This dish has a savory, slightly sweet, and tangy flavor profile, with hints of cinnamon, star anise, and Sichuan peppercorns.
Serving suggestions:
Serve this dish as an appetizer or main course at a Chinese-themed dinner party.
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Region: Chinese