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Duck with Cassia Bark
Ingredients :
1 duck (1, 200 g or 2.6 lb) with the insides removed
10 grams (1 2/3 tsp) salt
2,000 grams (4 cups) cooking oil (only 1/40 to be consumed)
25 grams (4/5 oz) cassia bark
5 grams (1/6 oz) sectioned scallions
10 grams (2 tsp) sesame oil
25 grams (2 1/3 tbsp) dry cornstarch
5 grams (1/6 oz) slice ginger
3 grain of clove seeds
2 grams (1/2 tsp) MSG
5 grams (1/6 oz) Chinese prickly ash
5 grams (1/6 oz) slice ginger
4 pieces of star anise
Cooking Instructions :
1. Remove the webs, tips of wings and tail of the duck, wash clean and drain off the water. Put in a basin. Add water to the cornstarch to make paste for later use. Mix scallions, ginger, salt, clove seeds, Chinese prickly ash, cassia bark and star anise, and put inside the duck to marinate for 2 hours. Sprinkles on the MSG and steam the duck until its meat becomes really soft. Take duck out and cool off. Pick out the scallions, ginger and other spices.
2. Heat the oil in a wok over strong fire to 200-220ºC (390-430ºF). Rub the duck with a thin layer of the cornstarch paste and deep-fry it until it is golden yellow in color. Take out and drain off the oil. Cut into chunks, place on a plate and sprinkle on the sesame oil.
