PEKING FRIED DUCKLING

Preparation Method :

• Toast the peppercorns in a pan over a low heat for 2 minutes, then crush. Rub the duck inside and out with the salt, pepper, spring onions (scallions) and ginger. Cover the duck and leave for 5 hours.
• Place the duck on a rack in a roasting pan, add the stock, then cover whole pan tightly with foil. Steam-roast in a preheated moderate oven (190°C / 375°F, Gas Mark 5) for 1¾ to 2 hours until tender.
• Use poultry shears to divide the duck into four pieces. (Reserve two pieces of duckling for another meal.)
• Mix together the flour, water, soy sauce and egg white in a bowl and beat until smooth. Rub over the two duck pieces.
• Heat the oil in a large deep-fryer to 180°C / 350°F. Deep fry the duckling until golden brown; drain.
• Serve garnished with coriander (Chinese parsley) and accompanied by plain boiled rice.