crispy duck

By DedricO'Reilly

crispy duck
I have always wanted to make crispy duck, but I always found it very troublesome. I made up my mind to try it, but I haven't eaten it yet. I only nibbled a small part of the neck of the crispy duck that I worked so hard to cook. By the time I finished cooking the dumplings, only the neck of a fragrant duck was left... Although I didn't eat it, I was very happy, which showed that everyone recognized this crispy duck.
Crispy duck skin and crispy meat, rich aroma, soft and refreshing, crispy but not oily. It will taste even better if you dip it in flower and pepper salt.
Making crispy duck is quite simple. From now on, it will be a reserved program for my family's New Year's dishes.

Recipe Recommendations

  • duck in 1
  • pepper powder appropriate amount
  • salt appropriate amount
  • soy sauce a little
  • pepper appropriate amount
  • cooking wine appropriate amount
  • onion appropriate amount
  • Jiang appropriate amount
  • aniseed appropriate amount
  • marinade appropriate amount

Steps for crispy duck

  • Make step 0
    1
    Wash the duck to remove its internal organs, and wipe salt all over the duck.
  • Make step 1
    2
    Add marinade and marinate for 2 days.
  • Make step 2
    3
    Put into a pressure cooker and steam for 40 minutes.
  • Make step 3
    4
    Dry the moisture from the duck skin.
  • Make step 4
    5
    Heat the duck in an oil pan at 70% and fry until the skin is slightly yellow.
  • Make step 5
    6
    Remove the skin and smear it with a little soy sauce and cooking wine.
  • Make step 6
    7
    Fry again until the skin is golden.
  • Make step 7
    8
    Cut the pieces into the plate. When serving, dip them in the pepper salt; stir the pepper powder and salt evenly.

    • crispy duck Make Tips

    The ducks must be re-fried to make them crispy and fragrant.

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