Jean-Georges Vongerichten's Crispy Aromatic Duck
- Total Time
- 5 hours, plus refrigeration time
- Rating
- Comments
- Read comments
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Ingredients
- 16-pound duck
- ⅔cup kosher salt
- ¼cup black peppercorns
- 5tablespoons Sichuan peppercorns
- 3tablespoons cumin seeds
- 2tablespoons five-spice powder
- 63-by- ⅛-inch slices peeled fresh ginger root
- 12scallions, 6 cut into 3-inch lengths, 6 finely shredded
- Flour for dusting
- 1 to 2cups peanut oil
- Chinese mandarin pancakes (see note)
- Hoisin sauce
Preparation
- Step 1
Rinse and dry the duck. Rub it inside and out with a mixture of salt, peppercorns, cumin and spice powder, then refrigerate in a plastic bag overnight.
- Step 2
Brush the spices off the duck and stuff the ginger and 3-inch lengths of scallion into the cavity. Steam, covered, for 2 hours, adding boiling water as necessary.
- Step 3
Remove the duck and discard the ginger and scallions. Cool until dry, about 2 hours.
- Step 4
Cut the duck into quarters, dust with flour and shake off excess. Fry the legs and thighs in peanut oil for 12 to 15 minutes, breasts 8 to 10 minutes, until crisp. Drain, and when cool, shred the meat with a fork.
- Step 5
To serve, brush each pancake with hoisin to taste, add some shredded duck and scallions and roll up as for Peking duck.
- Purchase pancakes from a Chinese restaurant and steam them inside a foil package.
Private Notes
Comments
Is this a 16 lb. duck or one 6 lb duck? I would guess it is a 6 lb. duck.
Where can I find a 16lb duck???!!!
ATK has a fairly easy recipe for the Chinese pancakes. Look under Mandarin Pancakes. They're not hard to make.
Is this a 16 lb. duck or one 6 lb duck? I would guess it is a 6 lb. duck.
That's hilarious!
Wow--that's one huge duck!