Crispy Aromatic Duck
Author: f7ZwedOd03A
One of two classic Chinese duck recipes, Not to be confused with Peking Duck, but eaten in the same way with Mandarin pancakes.
  • 2 pieces of duck, e.g. a leg and a breast
  • 3 slices of ginger
  • 3 star anise
  • ½ tsp whole cloves
  • 2 sticks of cinnamon
  • ½ tsp black peppercorns (or szechuan peppercorns)
  • 2 spring onion (scallion)
  • 100 ml (4 fl oz) alcohol-free Pastis
  • Salt
  • Oil for frying
  1. Remove any quills from the skin of the duck and rub the duck pieces with salt.
  2. Place the duck pieces in a bowl together with the ginger, star anise, cloves, cinnamon, peppercorns, and the spring onion.
  3. Pour on the Pastis, cover and marinade for 4 to 6 hours.
  4. Put the mixture onto a plate inside a wok-steamer.
  5. Steam vigorously for at least 3 hours, topping up the water in the wok as necessary.
  6. Remove the duck pieces from the steamer and place skin side UP on a plate to cool.
  7. The duck must be completely cold and dry before the next stage, so cool in the fridge for several hours.
  8. When cold and dry, deep fry the duck pieces in oil at 180°C skin side DOWN for 6 minutes.
  9. Turn the duck pieces over and fry for another minute skin side UP.
  10. Remove and drain on some kitchen roll.
  11. Shred the duck pieces with two forks.
  12. Serve with Mandarin pancakes, spring onions, cucumber and Hoisin or plum sauce.
Calories: 446 Fat: 45.6 Sugar: 2.5 Fiber: 1.7 Protein: 10.2 Cholesterol: 60.2
Titli's Tips
This is a dish that you should plan in advance. Steam the duck the day before you plan to eat it, and fry just before you are ready to serve. Check out my recipe for mandarin pancakes.
Recipe by Titli's Busy Kitchen at