Crispy Aromatic Duck
from Hot and Spicy Cookbook, by Linda Fraser, modified

Crispy aromatic duck is a variant of Peking duck that originated from the Chinese community in the United Kingdom in the latter half of the 20th century, served by most Chinese restaurants as a signature dish on the menu. To prepare crispy aromatic duck, the duck is first rubbed inside and out with a mixture of spices including five spice powder and Sichuan peppercorns. After marinating and then left overnight to dry, the duck is placed into a wok and steamed for two hours, with the fat constantly poured off the duck. Afterwards, the duck is cut into quarters and dusted with corn flour and deep fried for 8–15 minutes. The cooked duck is drained on kitchen paper and taken to the diners' table, where the meat is shredded off. The meat is served with pancakes, finely chopped cucumber and spring onions and hoisin sauce. The meat has less fat, but is drier and crispier compared to that of Peking Duck.

This recipe takes 2 - 3 days to make, but the actual prep time is minimal. Marinate the duck for a minimum of 4 - 6 hours, overnight is preferred in order to flavor the duck, steam it the next day for 3 - 4 hours, dry it in the fridge overnight then fry it and have it for dinner the third day. This recipe is excellent.

1 duckling, 5 - 5 1/4 pounds (the ducks we get tend to be about 4 pounds)
2 tsp. salt
5 - 6 whole star anise (use 3, star of anise is pretty strong)
1 Tbsp. Szechuan peppercorns
1 tsp. whole cloves
2 - 3 cinnamon sticks
3 - 4 scallions
3 - 4 slices fresh ginger, unpeeled
5 - 6 Tbsp. Chinese rice wine or dry sherry (about 1/3 cup)
Vegetable or peanut oil, for deep frying

To serve:
Mandarin pancakes (Bao Bing pancakes, also called Peking duck pancakes, spring pancakes) (can sub flour tortillas)
Hoisin sauce
Scallions, thinly sliced lengthwise or Scallion Brushes
Cucumber, thinly sliced lengthwise
Lettuce leaves, to garnish

Split the body of the duck in half down the backbone (no need to remove) and then the breast bone. Cut into quarters. Wash under cold water and pat dry. Rub salt all over the duck, taking care to work it all in thoroughly.

1. Marinate the salted duck in a covered dish or plastic bag with the whole spices, scallions, fresh ginger and rice wine or dry sherry for at least 4 - 6 hours.

Note: Do not break up the spices or they are hard to remove later.

2. Steam the duck with the marinade for 3 - 4 hours, or longer if possible. I use a baking pan, add the marinade and water enough to come up about an inch. Place the duck, bone-side down, on a rack and cover the pan with aluminum foil. Bring the water up to a boil and turn the burner down to just allow the liquid to steam. Add more water to the pan as needed. The water will evaporate during steaming.

Note: Prick the skin of the duck all over before steaming. Pricking the skin helps to render out the fat from under the skin. The Chinese use a bamboo steamer, but a roasting pan with a rack insert works just as well. Use aluminum foil to cover the duck and hold the steam in.

3. Dry the duck - Carefully remove the steamed duck from the steamer. Let cool for at least 5 - 6 hours. The duck must be cold and dry or the skin will not be crispy.

Note: The duck tends to fall apart at this point because it is so well cooked - so remove from the steaming vessel carefully. Remove the whole spices. Do not rub the skin or it will tear. I place a cookie rack on a sheet pan and place the duck on this. I then place it in the refrigerator, uncovered to dry.

4. Fry the duck. Add enough oil to a wok [or a cast iron pan] to come about half way up the side of the duck. Heat the oil in a wok until it is just smoking [350 degrees F. is fine], then place the duck pieces (I cut the duck into quarters and remove wing so the breast skin gets good and crisp) in the oil, skin-side down. Deep-fry the duck for about 5 - 7 minutes, or until it becomes crisp and brown. Turn the duck just once at the very last moment.

Note: Basically, you are just crisping the skin. The duck is already cooked from steaming it.

5. Serve. Remove the fried duck, drain it well. Warm the Mandarin pancakes (or tortillas), if you like. I like to give mine a very light fry to crisp them a bit in a pan with a light coating of oil. Place the duck on a bed of lettuce leaves for serving. To serve, cut the meat off the bone and wrap a portion in each pancake with a little hoison sauce, shredded scallions and cucumber. Eat with your fingers.

Serving notes: Shred the meat or slice the skin into thin strips. Spread (or use Scallion Brushes) a spoonful of hoison sauce down the middle of a heated Mandarin pancake, place a portion of the meat with a piece of skin on top, and add strips of scallion and cucumber. Roll up, tucking in the sides of the pancake to make a packet that can be picked up and eaten like a burrito.

Note: If you cannot find, nor want to make, Mandarin pancakes, flour tortillas are a good substitute. Both are basically made with flour and water and are rolled very thin, but Mandarin pancakes have a more rubbery texture due to being made with a hot water dough. I prefer the Mandarin pancakes for this, but would not turn down this dish if made with a flour tortilla.

Serves 6 - 8