Crisp Skin Duck

CJAY's Note:

This recipe comes from the Diana Liu cookbook. It's one of my family's favorite duck recipes.

• Total Time: 2 hrs 30 mins
• Prep Time: 1 hrs
• Cook Time: 1 hrs 30 mins

Ingredients:

Serves: 4-6

Yield: 1.0 duck

• 1 whole duck , 3-4 lbs
• 2 tablespoons soy sauce
• 1 tablespoon sherry wine
• 1 teaspoon salt
• 2 whole star anise
• 2 eggs , beaten
• 6 tablespoons cornstarch
• 1 teaspoon salt
• 2 teaspoons ground Chinese flower pepper
• 2 cups oil

Directions:

1. Rub soy sauce, 1 teaspoons salt, sherry on duck and place on a large platter with star anise on top of the duck. Place platter in steamer; steam for 1 1/2 hours. Remove duck; cool on rack for 1 hour. Cut duck into 12 pieces.
2. Mix eggs with cornstarch and 1 teaspoons salt. Dip duck pieces into batter. Heat oil in pot until hot. Deep fry duck pieces until golden brown. Arrange pieces on a platter; sprinkle with salt and chinese flower pepper; garnish with parsley and lemon slices. Servings depend on how many other dishes you are preparing for the meal. Cooking time does not include frying time.