Ingredients
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1
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1
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4
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1
-
4
-
6
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-
-
-
-
-
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Directions
Mandarin Duck (((Authentic))), This is one of the most complicated Chinese dishes to do, because of its 4-part preparation process. Mandarin Duck is also one of the most delectable Chinese dishes you’ll ever eat! Many restaurants simply fry commercial pressed duck & then top it with a thick brown sauce. This recipe gives you the authentic procedure, complete with all the steps. Do yourself a favor & TAKE NO SHORTCUTS! It’s well worth the effort!, This is one of the most complicated Chinese dishes to do, because of its 4-part preparation process. Mandarin Duck is also one of the most delectable Chinese dishes you’ll ever eat! Many restaurants simply fry commercial pressed duck & then top it with a thick brown sauce. This recipe gives you the authentic procedure, complete with all the steps. Do yourself a favor & TAKE NO SHORTCUTS! It’s well worth the effort!
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Steps
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1
Done
|
In a Large Skillet Heat the Peanut Oil to Medium-Hot. |
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2
Done
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in the Meantime, Dry the Duck With Several Layers of Paper Towels. |
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3
Done
|
Brush the Duck Liberally With the Soy Sauce, Being Certain to Paint It All Over and Thoroughly. |
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4
Done
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When It Is Fully Brushed, Place the Duck Into the Hot Peanut Oiled Skillet and Fry It on Both Sides Until It Turns a Dark Golden Brown. |
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5
Done
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While the Duck Is Frying, Bring to a Boil a Pot of Water Deep Enough to Completely Submerge the Duck. |
|
6
Done
|
Into the Pot, Add a Bouquet Garni Made of 1 Teaspoon Fennel Seeds, 4 Whole Star Anise, 6 Whole Cloves, Salt and White Pepper, Dried Peel from 1/2 of a Tangerine, About 2 Oz. Sliced Ginger Root, 4 Green Onions (tied in Knots), and Water. |
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7
Done
|
After the Stock Has Simmered For About 20 Minutes to Release the Essences from the Bouquet, Take the Fried Duck and Place It Into the Stockpot. |
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8
Done
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at This Point, Lower the Heat and Poach the Duck For Exactly 1 Hour. |
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9
Done
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This Causes the Thick Fat Layer in the Duck to Dissolve and Be Extracted from Under the Skin. |
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10
Done
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When the Allotted Cooking Time Is Done, Remove the Duck from the Stockpot, Drain It Well, and Allow It to Cool. |
