FRIED DUCK WITH FIVE FLAVOURS

A RECIPE TO ACCOMPANY A SAINT-EMILION WINE, SUGGESTED BY THÉRÈSE LUONG OF PARISIAN RESTAURANT "LE TONG YEN".

Main course

Number of servings

min.

Preparation time

30 min.

Cooking time

ingredients

1 duck (about 1.8 kg)

3 garlic stems

1 piece of ginger

4 stars anise

8 cups of oil

1 tablespoon of black peppercorns

1 tablespoon of fennel powder

1 tablespoon of rice wine

3 tablespoons of salt

1 tablespoon of powdered black pepper

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preparation

PREPARATION:

Thoroughly wash the duck, removing its wings, legs and beak.
Mix together the 4 stars anise, the tablespoon of brown peppercorns, fennel powder, the 3 stems of garlic, ginger, tablespoon of rice wine and 2 tablespoons of salt. Coat both the inside and outside of the duck with this mixture.

INDICATIONS:

Steam cook the duck until ready (about 2 ½ hours), remove the seasoning and leave it to stand.
Boil the oil, and immerse the duck, letting it fry for 1 minute, reduce to medium heat and fry until the duck becomes crisp, remove and cut into pieces.
Fry 1 tablespoon of salt until a yellow colour, turn off the heat, add 1 tablespoon of powdered black pepper, mix well, and place on a plate to serve with the duck.

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