Mandarin Duck Recipe
🕒 Prep Time: 45 minutes
🕒 Cook Time: 2 hours 30 minutes
🕒 Total Time: 3 hours 15 minutes
Description:
This authentic Mandarin Duck recipe is a culinary adventure worth every minute! Dive into the complexities of Chinese cuisine with this 4-part preparation process, ensuring you savor every bite of this delectable dish. Resist the urge to take shortcuts—trust us, the effort is absolutely worth it!
Ingredients:
- 1 whole duck
- 1 cup soy sauce
- 4 teaspoons fennel seeds
- 1 star anise
- 4 cloves
- Salt to taste
- White pepper to taste
- Peel from 1/2 tangerine
- 2 oz. ginger root, sliced
- 4 green onions, knotted
- Water
- 1/2 cup peanut oil
- 2 tablespoons cornstarch
- 4 tablespoons all-purpose flour
- 1 small onion, diced
- 2 celery ribs, coarsely chopped
- 3/4 head garlic, crushed
Instructions:
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Preparation: In a large skillet, heat peanut oil over medium heat. Meanwhile, pat dry the duck with paper towels.
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Marination: Liberally brush the duck with soy sauce, ensuring full coverage.
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Frying: Once fully brushed, fry the duck in the hot peanut oil until it turns dark golden brown on both sides.
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Stock Preparation: While the duck fries, bring a pot of water to a boil. Add fennel seeds, star anise, cloves, salt, white pepper, tangerine peel, ginger root, green onions, and water to create a flavorful stock. Let it simmer for 20 minutes.
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Poaching: Transfer the fried duck into the stockpot. Lower the heat and poach the duck for exactly 1 hour. This process helps dissolve the thick fat layer under the skin.
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Cooling and Deboning: Once cooked, remove the duck from the pot, drain, and allow it to cool. Cut the duck in half and remove the bones, leaving the drumstick and wing bones for presentation.
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Seasoning and Steaming: Sprinkle salt and white pepper on the duck halves. Then, evenly sprinkle cornstarch followed by cold water and all-purpose flour. Place the duck halves on a metal steamer rack inside the stockpot. Steam for 20 minutes.
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Crisping: Transfer the duck halves to a preheated 375°F oven for 15-20 minutes until the skin crisps up. Monitor closely to avoid overcooking.
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Sauce Preparation: In a wok, heat half a cup of oil from the skillet. Fry onions and celery until browned. Add flour to make a roux, then gradually add poaching stock to make a flavorful gravy.
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Final Touches: Cut the duck into julienne strips and place on a platter. Thicken the gravy with soy sauce and dissolved cornstarch. Serve over white rice if desired.
Notes:
- For the bouquet garni, tie the herbs in cheesecloth and simmer in water for at least 20 minutes.
- When steaming the duck, elevate it on strips of green onions or carrot slices to ensure even cooking.
- Use caution when adding hot stock to the roux to avoid splattering.
Embark on this culinary journey and treat yourself to the exquisite flavors of authentic Mandarin Duck! 🦆🥢
