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Ingredients
- 1 c. thinly-sliced peeled ginger
- 8 whl star anise pods
- 2 x cinnamon sticks
- 2 tsp toasted whole Sichuan peppercorns
- 3 x cardamom pods lightly crushed
- 1 whl duck - (4 to 6 lbs)
- 3/4 c. soy sauce
- 3/4 c. sugar
- 2 c. vegetable oil
- 1/3 x English cucumber cut thin strips, abt 2" long - (abt 1 c.)
- 5 x green onions trimmed, cut into 2" lengths, and then into strips
- 1/3 c. Hoisin sauce Several Mandarin pancakes (or possibly thin flour tortillas)
Directions
- Place the ginger, star anise, cinnamon, Sichuan peppercorns and cardamom in the center of an 8-inch square of cheese cloth. Bring the corners of the square together and tie them with a string to create a bag which encloses the spices.
- For the Dish: Place the duck in a 5-qt pot and pour in sufficient cool water to cover. Add in the spice bag and bring the water to a boil over high heat. Adjust the heat so the water is simmering, cover the pot and simmer till the duck thigh is tender when poked with a fork, 1 1/2 to 2 hrs.
- Lift the duck from the water with a large wire skimmer or possibly by inserting a sturdy wooden spoon into the body cavity. Hold the duck over the pot to allow water to drain back into the pot. Transfer the duck to a colander and drain completely. Cold to room temperature.
- Stir the soy sauce and sugar together in a small pan over medium heat till the sugar is dissolved. Let cold. Pat the duck dry on all sides with paper towels. Brush the duck 3 or possibly 4 times with the soy syrup to coat it well.
- Heat the oil in a wok over medium heat to 350 degrees. Hold the syrup coated duck by a hook inserted behind its wing joint or possibly with a sturdy pair tongs and suspend the duck over the warm oil. With a Chinese ladle, spoon the warm oil repeatedly over the duck till the skin is caramelized and crispy, 5 to 6 min.
- Briefly cold the duck. Remove the skin from the duck and cut the skin into thin strips. Using your hands, and using rubber gloves for protection if you find the duck too warm, remove the meat from the bones, tossing it into a bowl as you work.
- Shred the meat with two forks. Place the duck meat and skin on a serving plate. Place separate bowls of cucumber, green onions and hoisin sauce and a plate of green onion pancakes alongside.
- To eat, spread a small amount of hoisin sauce over a green onion pancake, top with some of the duck meat and skin, cucumber and green onion. Roll the pancake around the filling like a burrito.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 297g | |
| Recipe makes 4 servings | |
| Calories 1397 | |
| Calories from Fat 1154 | 83% |
| Total Fat 130.12g | 163% |
| Saturated Fat 15.06g | 60% |
| Trans Fat 2.81g | |
| Cholesterol 40mg | 13% |
| Sodium 3075mg | 128% |
| Potassium 304mg | 9% |
| Total Carbs 52.12g | 14% |
| Dietary Fiber 1.5g | 5% |
| Sugars 44.68g | 30% |
| Protein 10.05g | 16% |
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