Best Deep Fried Simmered Deep Fried Duck Recipes

SIMMERED DEEP-FRIED DUCK

Steps:

• 1. Wipe duck inside and out with a damp cloth. Disjoint and place in a heavy pan with cold water to cover. Bring to a boil and simmer, covered, 40 minutes. 2. Meanwhile blanch, toast and sliver almonds. Drain canned mushrooms. Shred lettuce and arrange on a serving platter. 3. Drain duck, reserving liquid. Let bird cool slightly then bone and cut meat in 1/2-inch squares, each with some skin. Skim fat off duck liquid. 4. Beat eggs lightly. Mix to a smooth batter with cornstarch, water, salt and pepper. Dip duck squares in batter to coat. 5. Heat oil. Add coated duck squares, a few at a time, and deep-fry until golden. Drain on paper toweling. Arrange on lettuce bed. 6. Reheat duck broth. Add canned mushrooms and remaining salt and pepper. Meanwhile blend remaining cornstarch and cold water to a paste, then stir in to thicken. Pour sauce over duck squares and serve, garnished with almonds. VARIATION: * Leave the duck whole. In step 1, add to pan 1/2 tablespoon salt 3 tablespoons soy sauce 1 scallion 2 slices fresh ginger root 1 garlic clove, crushed and 2 cloves star anise. Simmer 1 1/2 hours. Drain and cool then chop bird, bones and all, in 2-inch sections. Dry and deep-fry without batter. Serve hot with a pepper-salt mix (see Seasonings and Sauces, Basic Pepper-Salt Mix). The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

DEEP-FRIED, SIMMERED, DEEP-FRIED DUCK

Steps:

• 1. Wipe duck inside and out with a damp cloth and cut in two. Rub each half inside and out with soy sauce. 2. Heat oil until boiling. Using a wire basket or long-handled Chinese strainer, add duck, one half at a time, and deep-fry, basting and turning, until light golden. Drain on paper toweling. 3. Transfer duck halves to a heavy pan and add water, salt, sugar and remaining soy sauce. Bring to a boil then simmer, covered, 30 minutes. 4. Drain, reserving liquid. Let bird cool then bone and cut in 1-inch squares, each with some skin. Dredge lightly in flour to coat. 5. Reheat deep-frying oil to boiling. Add duck squares a few at a time and deep-fry until golden brown. Drain on paper toweling. Keep warm. 6. Skim and discard fat from reserved duck liquid then reheat. Meanwhile blend cornstarch and cold water to a paste, then stir in to thicken. Arrange duck squares on a serving platter, pour sauce over and serve. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.