A simple yet, elegant way to serve a duck dish on every occasion. It is easier to cook than you think compared to other duck dishes. You just need a couple of ingredients to work with. Turn your simple celebrations exciting with this Crispy Duck with Egg Batter.
Crispy Duck Coated With Egg Batter
PRE TIME: 20 min
COOKING TIME: 2 hr 30 min
TOTAL TIME: 2 hr 50 min
- 1 Whole Duck
- 3 oz. Ham
- 1 1/2 oz. Water Chestnut
- 2 oz. Lard
- 1/2 cup Corn Starch
- 3 Large Egg
- 1 tsp. Salt
- 1/2 tsp. White Pepper
- 2 cup Cooking Oil
- For the duck
- 2 tbsp. Shaoxing Wine
- 1 tsp. Salt
- 5 Slices Ginger, Sliced
- 2 Stalks Scallion
- 3 qt. Hot Water
Poach the whole duck for 3 minutes in simmering water. Remove the poached duck and transfer it to the plate.
Pour two tablespoons of Shaoxing wine over and rub the salt into the duck's skin and cavity.
Place the scallion stalks and ginger slices inside the cavity.
Steam the whole duck for 90 minutes.
Once done, remove the ginger slices, scallions, and duck bones.
Slice up the duck meat into strips.
Combine duct meat strips, ham, water chestnut slices, and sliced lard in a medium bowl. Set aside.
Place eggs and cornstarch in a bowl. Season with salt and ground white pepper. Mix the egg and cornstarch well.
Pour the egg mixture over the duck meat mixture and mix well until coated well.
Heat oil in a heated wok until smokes.
Pour and place the egg-duck mixture in the pan and fry until crisp.
Slowly flip the fried duck and cook until crisp on the other side.
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