Ingredients
Crispy Skin Duck 2 Peking Ducks 2 sticks Cinnamon 2 Pods star anise 2 small pieces of Ginger Glaze 1 tub of maltose 1 bottle Chinese Rice vinegar 300 ml Water 1 knob Ginger 6 Pods star anise Stir Fry Oil Ginger 100 g lup choeng Bok choy Water Sauce of Duck Cavity 500 ml Hoisin sauce Garnish Szechuan Salt shredded spring onionDescription
Prepare Duck Day Before. Fill Duck Cavity With Cinnamon Sticks, Star Anise Pods And Ginger. Sew Up With A Poultry Or Bamboo Skewer. Blanch Duck By Quickly Immersing In Water. Hang In Well-aerated Space Overnight Or Minimum Two Hours. Boil Maltose And Chin
LifeStyle FOOD
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