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Crispy Yam-Crusted Duck

荔茸香酥鸭

Ingredients
1 whole duck
10g Sichuan peppercorns
2 cinnamon sticks
5g star anise
5g ginger, peeled, sliced and smashed
10g spring onion
some potato starch
some oil
some sour plum sauce

Marinade
20g chicken seasoning powder
5g salt
30g rose wine (Mei Kuei Lu Chiew)

Yam Paste Ingredients
600g yam, peeled and cut into pieces
350g wheat flour
250g hot water
3g salt
3g sugar
5g chicken seasoning powder
3g five-spice powder
300g vegetable shortening

Method
1    Make a slice on duck’s back to smear with marinade. Marinate for about 30 minutes.
2    Place Sichuan peppercorns, cinnamon sticks, star anise, ginger and spring onion into duck’s abdominal cavity. Steam for 3.5 hours. Allow to cool before deboning.
3    To make yam paste: steam yam for 45 minutes till soft before mashing into paste. Combine 250g wheat flour with hot water, then add this soft dough into the yam paste to mix well. Add salt, sugar, chicken seasoning powder and five-spice powder to mix. Then gradually add vegetable shortening and remaining wheat flour to mix well.
4    Face duck skin downwards then pat its breast with a little potato starch.
5    Spread yam paste over duck meat evenly.
6    Heat oil to about 160°C and deep-fry duck with yam paste till golden brown.
7    Remove and cut into pieces. Arrange on a plate and serve with sour plum sauce.

用料
鸭1只
花椒10克
桂皮2支
八角5克
姜5克,去皮切片,拍扁
青葱10克
生粉适量
油适量
酸梅酱适量

腌料
鸡精粉20克
盐5克
玫瑰露酒30克

芋泥用料
芋头600克,去皮切块
澄面粉350克
热水250克
盐3克
糖3克
鸡精粉5克
五香粉3克
植物性起酥油300克

作法
1    在鸭的背部开一刀,涂抹腌料,腌制约30分钟。
2    把花椒、桂皮、八角、姜片和青葱放入鸭腔内,蒸3小时半。冷却后拆骨取肉。
3    制作芋泥:将芋块蒸45分钟至软,然后压成泥状。将250克澄面粉与热水拌匀。将软面团加入芋泥中拌匀,然后加入盐、糖、鸡精粉和五香粉拌匀,再慢慢加入植物性起酥油和其余的澄面粉拌匀。
4    将鸭皮朝下,鸭胸向上,拍上一点生粉。
5    将芋泥均匀的铺在鸭肉上。
6    将油烧开至约摄氏160度,放入芋茸鸭,炸至金黄色。
7    取出切块,排入盘中,配上酸梅酱蘸食。

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