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http://www.lifestylefood.com.au/recipes/477/crispy-skin-duck-with-lup-choeng-bok-choy-and-more-chinese-flavours

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Crispy Skin Duck with Lup Choeng, Bok Choy and more Chinese flavours

Ingredients

  • Crispy Skin Duck

  • 2 peking ducks

  • 2 sticks cinnamon

  • 2 pods star anise

  • 2 small pieces of ginger

  • Glaze

  • 1 tub of maltose

  • 1 bottle chinese rice vinegar

  • 300 ml water

  • 1 knob ginger

  • 6 pods star anise

  • Stir Fry

  • oil

  • ginger

  • 100 g lup choeng

  • bok choy

  • water

  • Sauce

  • of duck cavity

  • 500 ml hoisin sauce

  • Garnish

  • szechuan salt

  • shredded spring onion

Method

  • 1.

    Prepare duck day before.

  • 2.

    Fill duck cavity with cinnamon sticks, star anise pods and ginger. Sew up with a poultry or bamboo skewer.

  • 3.

    Blanch duck by quickly immersing in water.

  • 4.

    Hang in well-aerated space overnight or minimum two hours.

  • 5.

    Boil maltose and Chinese rice wine vinegar in large saucepan. Immerse duck, evenly and thoroughly glaze.

  • 6.

    Hang to dry for another two hours.

  • 7.

    Put duck directly on oven rack.

  • 8.

    Place a drip tray containing water beneath the duck.

  • 9.

    Cook for 1 and ½ hours on 180 Celsius.

  • 10.

    Add oil and ginger to hot wok.

  • 11.

    Stir fry 8 slices of lup chong and shanghai buck choy.

  • 12.

    Add a little water.

  • 13.

    Put on lid and leave for a couple minutes.

  • 14.

    Remove duck from oven, remove skewer, and drain juices into a saucepan.

  • 15.

    Place saucepan on stove, simmer gently, add hoi sin, and whisk.

  • 16.

    To bone duck, remove legs, trim down breast and peel away from breastbone.

  • 17.

    Cut leg into two, cut breast into two.

  • 18.

    Place stir-fry into centre of plate, drizzle a little sauce.

  • 19.

    Pile duck on top, beginning with leg.

  • 20.

    Add small Chinese dish of ground Szechuan salt to side. Garnish with shredded spring onions.

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