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Crispy Duck Coated With Egg Batter

Chef Chen Yichun

Chef Chen Yichun

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Crispy Duck Coated With Egg Batter

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A simple yet, elegant way to serve a duck dish on every occasion. It is easier to cook than you think compared to other duck dishes. You just need a couple of ingredients to work with. Turn your simple celebrations exciting with this Crispy Duck with Egg Batter.

Recipe

PRE TIME: 20 min

COOKING TIME: 2 hr 30 min

TOTAL TIME: 2 hr 50 min

4 SERVING

Ingredients:

1 Whole Duck
3 oz. Ham
1 1/2 oz. Water Chestnut
2 oz. Lard
1/2 cup Corn Starch
3 Large Egg
1 tsp. Salt
1/2 tsp. White Pepper
2 cup Cooking Oil
For the duck
2 tbsp. Shaoxing Wine
1 tsp. Salt
5 Slices Ginger, Sliced
2 Stalks Scallion
3 qt. Hot Water

Directions:

1

Poach the whole duck for 3 minutes in simmering water. Remove the poached duck and transfer it to the plate.

2

Pour two tablespoons of Shaoxing wine over and rub the salt into the duck's skin and cavity.

3

Place the scallion stalks and ginger slices inside the cavity.

4

Steam the whole duck for 90 minutes.

5

Once done, remove the ginger slices, scallions, and duck bones.

6

Slice up the duck meat into strips.

7

Combine duct meat strips, ham, water chestnut slices, and sliced lard in a medium bowl. Set aside.

8

Place eggs and cornstarch in a bowl. Season with salt and ground white pepper. Mix the egg and cornstarch well.

9

Pour the egg mixture over the duck meat mixture and mix well until coated well.

10

Heat oil in a heated wok until smokes.

11

Pour and place the egg-duck mixture in the pan and fry until crisp.

12

Slowly flip the fried duck and cook until crisp on the other side.

13

Serve immediately.