Chinese Crispy Duck often served with pancakes and plum sauce.  You will need to marinate the duck for 5 or six hours at least prior to cooking and a long steaming and cooling period but the end result is an authentic taste of China.


1 oven-ready duckling, about 2.25 kg (5 – 5 1/4 lb)Chinese Crispy Duck
10 ml (2 tsp) salt
5-6 whole star anise
15 ml (1 tbsp) Szechuan peppercorns
5 ml (1 tsp) cloves
2 – 3 cinnamon sticks
3 – 4 spring onions
3 – 4 slices fresh root ginger, unpeeled
75 – 90 ml (5 – 6 tbsp) Chinese rice wine or dry sherry
vegetable oil, for deep-frying
lettuce leaves, to garnish


You can prepare everything the day before so that the duck is ready for frying when you want to serve it.

Remove the wings from the duck and cut it down the middle and rub salt all over both halves.

In a dish combine the spices, spring onions, fresh ginger and wine or sherry pour over the duck making sure it is well covered.

Marinate for 5 or 6 hours

Steam the duck with the marinade for about 4 hours or longer if you can

Remove the duck from the liquid and  cool for at least 5 – 6 hours. The duck must be cold and dry for the skin to crisp.

Heat the vegetable oil in a wok until it is just smoking, then place the duck halves in the oil, skin-side down.

Deep fry the duck for about 5-6 minutes, or until it becomes crisp and brown turning just once.

Drain the duck and then strip the meat from the bones.

Serve with pancakes and plum sauce


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{October 19, 2011} {Tags: , , , }