Tai Bai duck with tomatoes and mango

Ingredients for 6 servings:

• 1 duck(s) (Peking duck), approx. 2.5 kg, frozen
• 100 g carrot(s)
• 25 g ginger
• 1 stalk(s) leek
• 2 spring onions
• 1 ½ liters of water
• 30 g chicken stock powder
• 1 tsp, leveled Szechuan pepper
• 250 g shrimp(s), raw, peeled, without tail, approx. 18 cm, frozen
• 150 g water chestnuts (can), alternatively beer radish or chayote
• 3 eggs, size M
• 1 tsp, heaped chicken stock
• 3 tbsp, heaped corn flour
• 1 tbsp rice wine, dark, spicy-mild
• 1 tsp, leveled Szechuan pepper
• 6 lettuce leaves, preferably Lollo bionda
• 6 m.-large tomato(s), oblong
• 3 mango(s), ripe, approx. 400 g pulp
• 6 dill tips
• n. B. flowers and leaves
• 6 tbsp sunflower oil
• 2 liters of frying oil

Instructions

Working time approx. 40 minutes; Rest time approx. 15 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 35 minutes

A festive dish that many prefer to Peking duck. Recipe from the cuisine of the South, China.

To prepare the duck, thaw. Separate the head and neck separately and set aside after rinsing. Remove the feet and calves. Separate the wings at the upper arm, then halve the duck lengthwise and clean the inside. Remove the stomach, heart and liver and set aside for another purpose. Using a small filleting knife, separate the meat from the bones. Avoid damaging the skin as much as possible. Flatten the boneless pieces of meat with the skin facing down using a kitchen hammer. For the broth, wash, peel and chop the carrot and ginger. Wash the leek and spring onion and roughly chop them. Bring the water to a boil, stir in the chicken stock and Sichuan peppercorns, then add the prepared vegetables, the duck halves, the neck, the wing pieces and, if desired, the head, the feet and the removed and rinsed bones to the boiling broth. Simmer gently with the lid on for 45 minutes. Rinse the thawed shrimp, remove the intestines from the back, and cut them into thirds crosswise. (The stuffed rectum is usually still present.) Quarter the water chestnuts lengthwise. Place them in a food processor along with the shrimp and pulse to finely chop. Alternatively, use a meat grinder with a 3 mm hole plate. Crack the eggs and mix them with the chicken stock, cornflour, rice wine, and Szechuan pepper until smooth. Then mix the shrimp mixture into the mixture and keep covered. To garnish, wash the lettuce leaves, spin them dry, and place them in serving bowls. Cut the washed tomatoes into blossoms. Peel and fillet the washed mangoes and place them in the serving bowls along with the tomato blossoms. Keep the dill tips, blossoms, and leaves ready. Strain the broth and use it for soup. Discard the vegetables. Discard the head, neck, feet, and wing pieces or use them for something else. Remove the meat pieces from the sieve. Cut any pieces thicker than 8 mm horizontally to 8 mm. Heat the frying oil to 170 degrees Celsius. Pour the coating mixture into a 20 cm frying pan. Add the meat pieces and cover them thinly with the coating mixture. Cover and fry the underside until light brown. Then slide the fish into the frying oil, fry briefly, then turn over and fry until light brown. Let cool slightly, then quarter and place on the serving dishes. Continue in this way until the coating mixture is used up. Garnish, serve and enjoy. Note: The picture shows 2 servings. 2 pieces are slightly crooked so that the meat is visible. Notes: It is worth weighing the finished coating mixture. Divide the weight by 12 and determine how much you will use with 1 tablespoon. Add a little more to the bottom and a little less to the top. You don’t need a dipping sauce. The Tai Bai are moist enough. Neutralize with mango flesh between bites.