Crisp Skin Duck Recipe

Name: Crisp Skin Duck
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 whole duck, 3-4 lbs; 2 tablespoons soy sauce; 1 tablespoon sherry wine; 1 teaspoon salt; 2 whole star anise; 2 eggs, beaten; 6 tablespoons cornstarch; 1 teaspoon salt; 2 teaspoons ground Chinese flower pepper; 2 cups oil

Servings: persons

1 whole duck, 3-4 lbs
2 tablespoons soy sauce
1 tablespoon sherry wine
1 teaspoon salt
2 whole star anise
2 eggs, beaten
6 tablespoons cornstarch
1 teaspoon salt
2 teaspoons ground Chinese flower pepper
2 cups oil

1
Rub soy sauce, 1 teaspoons salt, sherry on duck and place on a large platter with star anise on top of the duck.
2
Place platter in steamer; steam for 1 1/2 hours.
3
Remove duck; cool on rack for 1 hour.
4
Cut duck into 12 pieces.
5
Mix eggs with cornstarch and 1 teaspoons salt.
6
Dip duck pieces into batter.
7
Heat oil in pot until hot.
8
Deep fry duck pieces until golden brown.
9
Arrange pieces on a platter; sprinkle with salt and chinese flower pepper; garnish with parsley and lemon slices.
10
Servings depend on how many other dishes you are preparing for the meal.
11
Cooking time does not include frying time.

1223

kcal

Calories

125

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 whole duck, 3-4 lbs, 2 tablespoons soy sauce, 1 tablespoon sherry wine, 1 teaspoon salt, and more.

Yes, Crisp Skin Duck falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Crisp Skin Duck

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