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Tuesday, May 31, 2016

Crispy Duck

How to Make Crispy Duck Recipe - preparation 10 minutes cooking time 1 hour Serves 4

12 small duck legs
2 pieces star anise
4 garlic cloves, chopped
1 tbsp diced fresh root ginger
1 small bunch of fresh coriander (cilantro)
oil for deep-frying
frisée (curly endive) to serve
For the dip
2 tbsp sesame oil
2 tbsp soy sauce
3 tbsp tomato ketchup
1 tsp runny honey
juice of 1 small orange

1 Prick the duck legs all over with a skewer or fork. Put them in a large pan with the spices and coriander, cover with cold water and bring to the boil. Reduce the heat and simmer gently for 45

2 Meanwhile, make the dip by whisking all the ingredients together in a bowl.

3 Drain the duck legs and remove the meat and skin from the bones. Cut into slices.

4 Heat the oil in a large heavy-based pan or deep-fat fryer to 180°C/350°F. Add the duck and fry in batches until crisp and golden brown. Drain on kitchen paper.

5 Serve the duck immediately with the dip and some frisée.

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