Xiangsuya (香酥鸭)
China
Homemade recipe for fragrant crispy duck with a bright flavor and tender texture. Perfect for stuffing bao buns or Mandarin pancakes.
Ingredients
- 4 pcs duck
- 1 tbsp Shaoxing rice wine
- 1 tbsp salt
- 1 tsp five-spice powder
- 4 pcs green onion
- 1 pcs ginger
- to taste vegetable oil
- to taste bao buns
- to taste cucumber
- to taste sauce
Steps
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Pat the duck legs with a paper towel, drizzle with Shaoxing rice wine, sprinkle with a mixture of salt and five-spice powder, and rub thoroughly into the meat.
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Place half of the green onions and ginger on a deep plate, set the duck on top, then sprinkle the remaining onions and ginger, cover with plastic wrap and let marinate in the refrigerator for 10 hours or overnight.
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Fill a pot or wok with enough water for steaming, set a rack/basket, place the plate with the duck, and cover with a lid.
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Bring the water to a boil, reduce heat to medium, and steam the duck for about 1 hour 30 minutes, checking the water level every half hour.
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Transfer the cooked duck to a rack, let it cool, and remove the onions and ginger.
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Pat the duck surface dry with a paper towel, heat vegetable oil to 190 °C and fry the duck for 2‑3 minutes until golden brown.
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Raise the oil temperature to 200 °C and fry the duck an additional 20 seconds for extra crispiness, then place on paper towels.
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After cooling, remove the bones, and cut the meat into small pieces or shred with forks.
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Serve the duck in warm bao buns or Mandarin pancakes, adding green onion, cucumber, and sauce to taste.