Crispy and Crumbly Fat Duck

Crispy and Crumbly Fat Duck

　　Crispy duck is made by marinating, steaming, and deep-frying a fat duck. The finished dish has a shiny golden color, with a crispy skin and tender meat that is delicious and richly aromatic.

　　The preparation process is as follows: select one fat duck, slaughter and clean it, then remove the wing tips, feet, and internal organs. Rub the entire duck with Sichuan salt, place it in a clay basin, and add Sichuan peppercorns, ginger, scallions, Shaoxing wine, cloves, sand ginger, star anise, and other spices. Steam it until soft in a steamer basket, then remove it and discard the spice residue. Place the duck in a wok of oil heated to about 70% hot and deep-fry until the skin is crispy and golden brown. Remove and place on a plate, to be served with steamed twisted rolls, scallion sauce, and salt and pepper for dipping.