Ingredients
1 whole cooked tender duck (about 500 g / 1 lb).
Seasonings
50 g (about 1/4 cup) each of cilantro, cornstarch, and fermented rice wine paste (distillers' grains), 1 g (about 1/4 teaspoon) minced ginger, 15 g (about 1 tablespoon) each of Shaoxing wine, sugar, and light soy sauce, 0.5 g (about 1/8 teaspoon) each of MSG, sesame oil, and five-spice powder, and 750 g (about 3 cups) peanut oil (about 60 g or 1/4 cup will be absorbed).
Instructions
1. Remove the head, feet, and large bones from the cooked duck, then cut it into 4 large pieces. Place a wok over medium heat, add 25 g (about 2 tablespoons) of peanut oil and heat until hot. First, sauté the minced ginger and fermented rice mash until fragrant, then add the duck pieces, sugar, five-spice powder, Shaoxing wine, and soy sauce. Reduce the heat to low and braise for 20 minutes. Season with MSG to taste, stir well, then transfer the duck to a basin. Pour off the excess liquid, add dry cornstarch, and toss to coat evenly.
2. Place a wok over high heat and add peanut oil, heating until it reaches 350°F (180°C). Add the batter-coated duck pieces and fry until crispy, turning occasionally. Remove with a slotted spoon and drain off excess oil, then drizzle with sesame oil. Cut into thin slices about 2 inches long and 1 inch wide, and arrange on a serving plate. Wash and trim fresh cilantro, then garnish around the plate. This dish features a light reddish color, crispy skin with tender meat, a rich fermented rice aroma, and a pleasantly sweet-savory taste that is both refreshing and delicious.