Crispy duck classic

Ingredients for 6 servings:

• 1 duck(s) of approx. 2 kg
• 1 tbsp black pepper, freshly ground
• 1 tbsp salt
• 1 ½ tsp five-spice powder, Chinese
• ½ tsp glutamate
• 1 tsp rice wine or dry sherry
• 2 slice(s) ginger (root), finely chopped
• 1 stalk(s) leek (small stalk), finely chopped or alternatively 1 shallot
• 2 tbsp soy sauce, dark
• Oil for frying

Instructions

Working time approx. 30 minutes; Rest time approx. 9 hours; Cooking/baking time approx. 2 hours 30 minutes; Total time approx. 12 hours

Hsiang su fei ya

In China, many meat dishes are cooked two or three times (steamed, pan-fried, and deep-fried). Here is a typical Chinese dish that is cooked twice (steamed and deep-fried). For steaming, use a steamer (a bamboo container) that is placed on a wok filled with boiling water. Clean the duck, remove the fat glands, wash it thoroughly, and dry it (let it sit for about 3 hours). Toast the fresh, coarsely ground pepper in the wok without oil over medium heat for 2 minutes. Add salt and remove from the heat. Mix the five-spice powder and MSG with the rice wine (or sherry) and pour into the wok. Then add the ginger, leek, and dark soy sauce. Brush the duck evenly inside and out with this mixture and rub it in well. Let it marinate for about 6 hours. Fill the wok halfway with water and bring to a boil. Place the duck on a heatproof plate in the steamer and place it on the wok. Steam for about 2 1/2 hours, until the duck is very tender. Refill the wok with water occasionally. Drain any liquid from the abdominal cavity. Pat the duck dry and let it cool. Heat plenty of oil in the wok over high heat and fry the duck until the skin is browned and very crispy, basting well with oil. Drain the duck and cut into small, thick slices. Serve with rice, a Chinese vegetable platter, and one or two sauces (e.g., soy, sweet and sour, or lemon sauce).