Roasted almond duck

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Directions

1. 1

   Wash the duck thoroughly inside and out and season with salt. Peel ginger and dice very finely. Spread the outside of the duck with soy sauce and sprinkle with ginger and Szechuan pepper. Bring 1 litre of water and sherry to the boil, cover and cook the duck for about 11/2 hours. Bring 1/2 litre of lightly salted water to the boil, add the rice, cover and allow to swell over a low heat for about 20 minutes. Keep the rice warm.

2. 2

   Remove the duck from the stock and drain well. Sieve the stock, degrease and measure 3/8 litres. Pour into a pot and bring to the boil. Mix starch with a little water until smooth, stir into the stock and bring to the boil again briefly. Season to taste with soy sauce and pepper. Remove the breast, legs and remaining meat in large pieces from the duck. Heat oil in a pan and roast the almonds in it until golden brown. Remove with a skimmer and drain on kitchen paper. Fry the duck, skin side first, in hot oil until crispy brown. Remove, drain on kitchen paper and cut the breast into slices. Arrange on a plate with some sauce and sprinkle with almonds.

3. 3

   Remove the breast, legs and remaining meat in large pieces from the duck. Heat oil in a pan and roast the almonds in it until golden brown. Remove with a skimmer and drain on kitchen paper. Fry the duck, skin side first, in hot oil until crispy brown. Remove, drain on kitchen paper and cut the breast into slices. Arrange on a plate with some sauce and sprinkle with almonds. Serve garnished with Asian chives as desired. Serve with rice

4. 4

   (fat for the duck is deducted)

Nutrition Facts

KCAL
940 kcal

CARBS
54 g

FATS
48 g

PROTEINS
73 g