Ingredients
1 plucked fat wild duck, 2 eggs.
Seasonings
40 g sugar, 75 g soy sauce, and appropriate amounts of water chestnut starch, scallions, ginger, and Shaoxing wine.
Instructions
1. Split the wild duck open along the backbone, clean it thoroughly, then blanch it in boiling water to remove any blood, take it out and rinse again. Place the duck in a clay pot with scallions, ginger, soy sauce, sugar, and wine, and braise over low heat until tender. Remove the duck, debone it, and keep the head intact.
2. Beat together water chestnut flour and 2 eggs until smooth, then pour the mixture over the duck meat (avoiding the skin). Pan-fry in hot lard until golden brown on both sides. Remove, and cut into strips 1.5 cm wide and 4.5 cm long (about 1/2 inch by 1-3/4 inches).
3. Arrange the duck on a platter in its original shape, split the duck head in half and place it in front of the body, serve with Sichuan pepper salt or sweet bean sauce for dipping.