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1.3kg duck
2 tbsp soy sauce
1 tbsp sesame oil
3cm piece of ginger
3 spring onions, roughly chopped
oil, for deep frying
Lemon Sauce:
1/4 cup lemon juice
1/4 cup water
1 tsp cornflour
2 tsp caster sugar
1 tsp vinegar
1/4 tsp salt
2-3 drops yellow food coloring
Batter:
1 egg, lightly beaten
1.5 tbsp cornflour
1 tbsp water
2 tsp soy sauce
1/2 tsp bicarbonate of soda
salt and pepper, to taste |
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Method :
Cut the duck
into four sections; trim the excess skin from the neck and trim fat from
inside legs. Combine the soy sauce and sesame oil, brush lightly over
the duck. Place the duck in a bamboo steamer. Bring a large pan of water
to the boil, reduce the heat to a simmer; add the ginger piece and
spring onion. Place the steamer over water; cover and cook for 30
minutes or until the duck is just cooked. Allow to cool. (Reserve the
water for stock, if you like)
To make lemon
sauce: Combine the lemon juice, water, cornflour, sugar, vinegar and
salt in a pan and stir well until smooth. Cook over medium heat,
stirring constantly, until the sauce boils and thickens. Boil for
another minute; stir in the food coloring and transfer to a small
serving bowl. Cover the surface of the sauce with plastic wrap and set
aside until needed.
Using a
Chinese cleaver or large sharp knife, remove the duck wings and
drumsticks. Chop the body of the duck into 2cm long pieces, complete
with bone. Remove the meat from the drumsticks and chop into small, neat
pieces; discard the wings. Combine the egg, cornflour, water, soy sauce,
soda, salt and pepper in a bowl and beat with a wooden spoon until the
batter is smooth. Heat 4-5 cm oil in a pan. Dip the duck pieces in
batter, drain the excess and add to the pan. Cook over high heat for 2
minutes or until crisp and brown all over. (Cook the duck in batches, if
necessary; do not overcrowd the pan or it will stew rather than fry.)
Drain on paper towels and serve immediately with Lemon Sauce. Garnish
with chargrilled banana or thin lemon slices and shredded-spring onion.
Serves 10
Adding ginger and spring onion to the
simmering water will produce a pleasant aroma while steaming the duck
and give you a light duck stock to use in soups. If you prefer to remove
the wings and not eat them, cut them off before cooking and place them
in the water with the ginger and spring onion to give the stock extra
flavor. The duck can be steamed a day in advance of serving if
necessary.
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