How to make Chinese Aromatic Crispy Duck скачать в хорошем качестве

How to make Chinese Aromatic Crispy Duck

Welcome to Mak's Coookbook! This week we teach you how to make delicious crispy duck which can be served as a duck pancake dish. Ingredients: 1800kg whole duck (this is what we used, however, you will only need 2 halves OR 4 ½ pieces depending on serving size. If you wish, you can just use duck breast or legs with skin) 3-4 stalks spring onion 10-15 slices of ginger 75g mixed spices 2 tbsp salt 1 tbsp sugar 2 tbsp dark soy sauce pancakes for crispy duck For the duck sauce: 4 tbsp crushed yellow bean sauce (we used Amoy) 2 tbsp hoi sin sauce (Amoy) 8 tbsp sugar 4 tbsp water Instructions: 1) Prepare the duck, if not using whole duck you can skip this step. Cut the duck wings off and in half. Wash. 2) In 2 tbsp salt, 1 tbsp sugar, 2 tbsp dark soy sauce, and 4 litres water, place spring onions, ginger, and mixed spices in a big pot 3) Once soup is boiling, place duck in - skin face up and place plate on top 4) Wait 1-2 minutes until the soup boils and then turn to middle heat and cook for 1 hour 5) Turn off heat and soak for 1 more hour (keeping the lid cover) 6) Take duck out to cool down 7) Take the bone off, keeping the main bone 8) With the duck, use a small knife to cut breast for an easier deep fry 9) Heat up oil to 180°C and deep fry for 2 - 2 ½ minutes OR air fry at 180°C for 20 minutes 10) For the sauce, mix all ingredients listed above for the duck sauce in a saucepan and cook for 4-5 minutes from boiling point, until it thickens. You can keep this in the fridge for up to 6 weeks. Enjoy duck with pancakes, hoi sin sauce, cucumber, and spring onion! #makscookbook #crispyduck #aromaticduck #chinesefood #chinesetakeaway #duckpancakes