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Crispy Boneless Duck
|Crispy Boneless Duck|
1 five to six pound duck
3 scallions, each tied in a knot
3 slices fresh ginger, peeled and scored
2 teaspoons Shaoxing wine
2 cups finely minced chicken
4 egg whites
1/2 cup water chestnuts, minced fine
1/4 cup cornstarch
1/2 teaspoon salt
dash ground white pepper
1/2 cup sesame seeds
2 cups vegetable oil, for deep frying
1. Cut duck in half, head to tail, clean and remove any entrails, and dry with paper towels.
2. Bring four quarts of water to the boil in a large pot, and boil the duck, scallions, and ginger for five minutes, then remove the duck, discard the scallions and the ginger, and steam this over two cups of boiling water for half an hour. Remove the duck, cool it, and when able to handle it, remove all the bones including those in the legs and one-bone wing sections, and discard them. Pour the water from the bottom of a steamer and that in the large pot into another pot and reduce by half, then use it for soup or another use.
3. Mix the wine, minced chicken, egg whites, minced water chestnuts, cornstarch, salt and pepper, and half the sesame seeds. Spread this on the underside of both halves of the duck, and spread the rest of the sesame seeds on the top or skin-side of the duck. Set aside for half an hour to dry somewhat, then cut each half in half.
4. Heat the oil in a large flat-bottom pan and fry the duck, one piece at a time, until crisp. Remove and cut into one-inch wide strips and set on a serving platter. Complete until all sections of the duck are fried, then serve.