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Chinese Crispy Duck

Chinese Crispy Duck is a traditional Chinese recipe for a classic dish of duck cooked until crispy that's finished by stir-frying in a sauce base with water chestnuts and shiitake mushrooms. The full recipe is presented here and I hope you enjoy this classic Chinese version of: Chinese Crispy Duck.

prep time

20 minutes

cook time

140 minutes

Total Time:

160 minutes

Serves:

4

Rating: 4.5 star rating

Tags : Sauce RecipesSpice RecipesFowl RecipesVegetable RecipesChina Recipes

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Chinese Crispy Duck a Classic Chinese recipe for a dish of duck cooked until crispy that's finished by stir-frying in a sauce base with water chestnuts and shiitake mushrooms.

Ingredients:

3 tbsp soy sauce
1/2 tsp Chinese five-spice powder
1/4 tsp freshly-ground black pepper
pinch of salt
4 duck breasts (or duck legs), cut into bite-sized pieces
3 tbsp vegetable oil
1 tsp dark sesame oil
1 tsp fresh ginger, finely chopped
1 large garlic clove, finely chopped
4 spring onions (slice the white part thickly, finely shred the green part)
2 tbsp rice wine (or dry sherry)
1 tbsp oyster sauce (you can use home-made oyster sauce)
3 whole star anise
2 tsp black peppercorns
550ml chicken stock or water
6 dried shiitake mushrooms, soaked in a bowl of warm water for 20 minutes
225g tin of water chestnuts, drained and halved
2 tbsp cornflour (cornstarch)

Method:

In a small bowl, mix 1 tbsp of the soy sauce with the five-spice powder, salt and black pepper. Use the resultant mixture to rub all over the duck pieces.

Place 2 1/2 tbsp of vegetable oil in a flame-proof casserole, add the duck pieces and cook until nicely browned all over. Remove with a slotted spoon and set aside on a plate.

Drain any excess fat from the casserole and wipe clean. Add the sesame oil and the remaining vegetable oil. When hot add the ginger and garlic. Cook for a few seconds then add the sliced white spring onions and cook for a few seconds more. Return the duck pieces to the casserole then add the rice wine, oyster sauce, star anise, black peppercorns and the remaining soy sauce.

Pour in just enough of the stock to barely cover the duck then bring the mixture to a boil. Reduce to a simmer, cover the casserole and cook gently for 90 minutes, adding more stock if needed.

Drain the mushrooms and squeeze dry. Remove and discard the stems then slice the caps fairly thinly. Add to the duck along with the water chestnuts. Bring the mixture back to a simmer and cook for 20 minutes more.

Mix the cornflour with 2 tbsp of the cooking liquid from the pot to a smooth slurry. Add this back to the pot and cook, stirring frequently, until the sauce has thickened.

Turn the duck mixture onto a warmed serving dish and garnish with the shredded spring onion greens.