5 Steps to Make the Crispiest Duck Ever!

five-spice powder

🥗Healthier: homemade spice blend

💰Cheaper: cinnamon + star anise + cloves

Homemade blend can be lower in sodium and tailored to taste.

duck

🥗Healthier: chicken

💰Cheaper: pork

Chicken is leaner while pork is often less expensive.

Blanch duck legs in boiling hot water for about 3 to 5 minutes to bring out fatty impurities.

Drain and cool the duck legs under cold tap water.

Roughly chop spring onions and bash peeled ginger for brining salt.

Toast a cinnamon stick, star anise, and mandarin peel in a dry pan until fragrant.

Pour the toasted spices over the duck legs and add Himalayan pink salt and shaoxing rice wine, rubbing it all over the duck.

Place the duck legs in a food bag and marinate in the brine for a minimum of 24 hours, up to 48 hours.

After marinating, steam the duck legs for 2 hours in a steam oven or a regular steam basket, topping up water as needed.

Let the duck cool to room temperature and pat dry before deep frying.

Heat vegetable oil to 180°C (356°F) and test with chopsticks; if they fizz, the oil is ready.

Carefully place the duck legs in the hot oil and deep fry for about 5 to 6 minutes, turning the heat down after 30 seconds.

Remove the duck from the oil and let it rest for 3 to 5 minutes.

Steam pancakes for 5 minutes in boiling water.

Shred the duck and serve it with hoisin sauce, cucumber, and spring onion wrapped in pancakes.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens