JEAN-GEORGES VONGERICHTEN'S CRISPY AROMATIC DUCK
This recipe came to The Times from the chef Jean-Georges Vongerichten, who served it at 66 in New York. It takes a little unattended prep time and commitment, but the results are tender and fragrant and practically fall off the bone. The duck marinates in a spice rub in the fridge overnight, and then is steamed, quartered and fried. Serve it with Chinese pancakes, hoisin sauce and scallions.
Provided by Jonathan Reynolds
Categories dinner, main course
Time 5h
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Rinse and dry the duck. Rub it inside and out with a mixture of salt, peppercorns, cumin and spice powder, then refrigerate in a plastic bag overnight.
- Brush the spices off the duck and stuff the ginger and 3-inch lengths of scallion into the cavity. Steam, covered, for 2 hours, adding boiling water as necessary.
- Remove the duck and discard the ginger and scallions. Cool until dry, about 2 hours.
- Cut the duck into quarters, dust with flour and shake off excess. Fry the legs and thighs in peanut oil for 12 to 15 minutes, breasts 8 to 10 minutes, until crisp. Drain, and when cool, shred the meat with a fork.
- To serve, brush each pancake with hoisin to taste, add some shredded duck and scallions and roll up as for Peking duck.
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