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Duck, Crisp Fried (M, TNT)
Source:" Myra Waldo's Chinese Cookbook"
Serves:4 to 6

1 duck (about 4 lb.)
2 cups soy sauce
4 to 6 cloves garlic
3 tablespoons minced ginger OR 1 tablespoon grated fresh
Vegetable oil for deep frying

Wash and dry the whole duck, removing any excess fat. In a deep pot combine the duck, soy sauce, ginger, and garlic and add enough water to cover the duck. Bring to a boil and cook covered at a slow boil for about 1 hour or until duck is tender. Drain, dry and cool the duck.

Heat the oil to 370°F. Carefully lower the duck into it. Fry until browned and crisp on all sides, turning the duck if necessary. Drain and use a cleaver to cut into small pieces, bone and all.

Poster's Notes:
Last year, for the first time, I broke out of the brisket and/or roast turkey "box" for Rosh Hashanah dinner.

This dish has two steps, so it takes some time, but it's really easy. I usually boil the duck the night before serving and fry it the next day. While the amount of soy sauce sounds huge, once it's diluted with the water it's not too salty. The advantage to this recipe is that the boiling melts and removes almost all the fat from the duck. If any concentrations of fat remain (sometimes around the breast or at the lower end of the bird) you can prick the relevant areas so that any remaining fat drains during the deep frying. The skin, of course, crisps up beautifully - so make an exception and eat the skin this time. This can be elegantly served as a stand-alone appetizer (served over romaine lettuce and garnished with red bell pepper julienne), or as one of the dishes in a big meal.

Posted by Scott Mann

Nutritional Info Per Serving: N/A