Steamed deep-fried Duck

I know... not the kind of recipe you would first think at when cooking a duck.

But as you may know... cooking a duck can be tricky and you can ended up with a very flat-disgusting-dried to bone-duck. And that.... is no good.

I love my duck the Chinese way.

That might very much have to do with my half Chinese husband but....

I had duck for years and years, the French way... meaning "en confit"... cooked in grease. Duck grease of course. It is delicious... A bit heavy on my stomach the last time I had some... But delicious.

I had that duck in my fridge and it HAD to be cooked. Now. Today.

I am part of a group of crazy-creative -cooking women on FB. And they try a lot of things, you have no idea.... one of the later was... to steam their chicken on the varoma of their Thermomix.

So... I thought.... Chicken.... steam.... duck.... steam.... chicken is a bird, a duck is a bird, right???

Then, not long ago... one of those talented women told me how great a Asian cooking book was... Wonder why, minutes after, I could read that great recipe book on my lovely Kindle...

The Complete Asian Cookbook from Charmaine Solomon. If you get a chance, go buy it!

So... I kept thinking...

Duck... steam.... asian cooking book... And there it was.. page 82% location one million something....

Heung So Ngap or Steamed deep-fried duck.

I used that great recipe and transformed it to do it with my TM31.

And promised I would blog about it... so here it is...

Serves 4.

2 kg duck

1 1/2 teaspoon salt

1/4 teaspoon ground Sichuan peppercorns (I used fresh ground pepercorns)

1 tablespoon light soy sauce

2 teaspoon Chinese wine or dry sherry (I used some muscat, a white sugary wine)

1 teaspoon five-spice powder

2-3 teaspoons cornflour

oil, for deep-frying

fresh coriander leaves to garnish

Wash the duck and dry it, inside out.

In a bowl combine the salt, the pepper, soy sauce, wine and five-spice powder. Rub all over the duck, inside and out. Leave to marinate for at least 1 hour. (I left it 1 hour).

Place the duck in the Varoma. (I left it to marinate into the varoma, the lid under, and covered with cling film.)

Bring some water to boil (either in the TM, varoma temperature, 15', either in a kettle). Put your water into your bowl 1.5L - 1.7L.

Cook your duck for 1h45', Varoma temp, vit 2.

After 1 hour, I checked it and I was almost cooked, but needed some more.

At 1h45' it wall very well cooked, and lovely.

Remove your duck and sprinkle over the cornflower to coat. (I did this only to the top, as I didn't want t manipulate it too much.)

Heat the oil in the wok or any deep frying pan, over a medium heat. When the oil is hot, deep fry your duck, spooning the oil if it not completely immersed. Turn the duck until skin is crisp.

(This is not a lot of oil. I could have put much more in order to have the duck completely immerged. I perfered not to bath it in oil... )

Drain on paper towel, chop and enjoy.

Garnish with spring oignon, coriander and serve with plain white rice.

The result.... As I said, I didn't "deep" fried it.... I wanted the skin to be crisp, but not a bath in oil.

And my daughter's plate...

The beauty of the TM, is also that in my bowl, my sauce was done.... all magically by itself...

Now my comments:

1- It smelled delicious....

2- It tasted super delicious.

3-One time I will try my own concoction on the duck. With a chiar siu sauce. Miam miam.

4- Next time I will roast it in the oven instead of frying it.

But it is a franc success. The children were delighted to get a duck home cooked in the middle of the week.

And I loved to have leftovers to add to my salad the next day!!