Chinese · Dinner
Crispy Duck
Duck legs are salted and air-dried before deep-frying whole in hot oil until the skin blisters and shatters, then shredded and piled onto steamed bao or lettuce with scallion, cucumber ribbons and hoisin sauce. The result is crackling skin over tender dark meat, sweet and savoury with a sharp raw-vegetable crunch.
$6
20 minsPrep
35 minsCook
55 minsTotal
MediumLevel
Nutrition per serving
647Calories
41gProtein
45gFat
20gCarbs
8gSugar
2gFiber
1720mgSodium
201mgChol
12gSat Fat
520mgPotassium
55mgCalcium
3.3mgIron
1mcgVitamin B12
5mgVitamin C
gluten-free-adaptable
protein-rich
low-carb
rich-umami
all-time-classics
Instructions
1
Prep
Pat the duck leg dry and rub salt and five-spice powder evenly over skin and flesh. Place on a plate with ginger slices and scallion.
2
Cure
Sprinkle Shaoxing wine over the duck leg, cover loosely, and chill uncovered on a rack for 12 hours until the skin dries.
3
Steam
Set the cured duck leg in a heatproof dish over simmering water in a covered steamer at medium heat for 25 minutes until meat is tender.
4
Rest
Lift the duck leg onto a rack and let it cool and air-dry at room temperature for 15 minutes.
5
Fry
Heat vegetable oil to 350°F (180°C) in a pot and deep-fry the duck leg for 8–10 minutes, turning once, until skin is golden and crackling.
6
Drain
Lift the duck leg onto a wire rack and let excess oil drain for 2 minutes until the surface stops glistening.
7
Plate
Shred the duck meat and skin off the bone, pile onto steamed buns or lettuce leaves, top with cucumber batons and scallion, then spoon hoisin sauce over.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 19 oz540g, one bone-in duck leg duck leg
- 1 tsp1 tsp salt
- 1 tsp1 tsp Chinese five-spice powder
- 2 tsp2 tsp Shaoxing wine
- 4 slices4 slices fresh ginger
- 22 scallion, plus extra for garnish
- 4 cups960ml vegetable oil, for deep-frying
- 4 tbsp4 tbsp hoisin sauce
- 4 oz110g, about a third of an English cucumber cucumber
- 44 small steamed buns or a small handful of lettuce leaves
