3 Steam the marinated duck for 1 hour in a covered wok (see page 19) until tender. Remove and set aside to cool.
4 While the duck is steaming, prepare the Mandarin Pancakes. Place the flour in a mixing bowl and make a well in the center. Gradually stir in the boiling water and sesame oil, mixing well with chopsticks or a wooden spoon. Flour your hands and on a lightly floured surface, knead the soft sticky mixture into a smooth dough, about 10 minutes. Cover the dough with a cloth and allow to rest for 30 minutes.
5 Divide the dough into 2 equal portions. Roll each portion into a cylinder, then slice it into 14 to 15 equal pieces. Roll each piece into a small ball between your palms. Flatten each ball slightly with your palm, and using a rolling pin, roll it out into a thin circle, about 4 in (10 cm) in diameter. Place the dough circles on a large tray, covering them with a cloth or plastic wrap to prevent them from drying out. Heat a non-stick pan and dry-fry the pancakes over low heat until small bubbles appear, about 1 minute on each side. Transfer the pancakes to a serving platter.
6 Dredge the steamed duck in the cornstarch until evenly coated. Heat the oil in a wok over medium heat until very hot. Gently lower the coated duck into the hot oil and deep-fry for 5 to 10 minutes on each side, ladling hot oil from the bottom of the wok over the duck from time to time until the duck is golden brown and evenly cooked. Remove from the heat and drain on paper towels.
7 Separate the duck meat from the bone and slice thinly. Arrange on a serving platter and serve with spring onion, pancakes and a dipping bowl of hoisin sauce. Alternatively, cut the duck into serving pieces and serve with steamed rice.
NOTE: The pancakes can be prepared up to a day in advance. Before serving, reheat by steaming the pancakes in a wok or steamer, lined with a clean towel, for about 10 minutes. If preferred, you may buy the readymade Chinese Pancakes from the supermarket, instead of making your own for this recipe.
Serves 6 to 8
Preparation time: 45 mins + 1 hour to marinate
Cooking time: 1 hour 30 mins
Steamed Duck with Bamboo Shoots
This is a good dish to serve piping hot with steamed rice. If preferred, other ingredients like leafy greens, Chinese cabbage, dried oysters and chestnuts may be added. You can also try other interesting combinations, such as gingko nuts and water chestnuts. If using ingredients that need long cooking like dried gingko nuts and black Chinese mushrooms, steam these together with the duck instead of adding them at the end.
1 fresh duck
½ teaspoon ground white pepper
1 teaspoon salt
3 tablespoons soy sauce
½ cup (125 ml) oil
8 black Chinese mushrooms, soaked until soft, stems discarded, caps halved
8 dried scallops (⅓ cup/40 g), soaked for 30 minutes, drained
3 spring onions, trimmed
2 in (5 cm) fresh ginger, peeled and sliced
2 tablespoons rice wine
½ teaspoon sugar (optional)
1 can or 1 packet bamboo shoots (about 7 oz/200 g), thinly sliced to yield about 1 cup
10 snow peas, tops and tails removed
1 teaspoon cornstarch, dissolved in 1 tablespoon water
Sprigs of coriander leaves (cilantro), to garnish
1 Clean the duck and dry it with paper towels, then sit the duck up on its neck, with its legs up and breast side facing you. To split the duck, hold the duck firmly with one hand and use a sharp cleaver or knife with the other hand to cut through the breastbone and downward along the midpoint until the neck. Use your hands to pull the duck apart, then press both sides of the breast downward to flatten them slightly. Rub the pepper and salt into the underside of the duck.
2 Bring a big pot of water to a boil over high heat. Immerse the duck in the boiling water and boil uncovered for about 10 minutes, skimming off the foam and fat that float to the surface. Remove the duck from the pot and drain until dry. Rub 2 tablespoons of the soy sauce over the entire duck. Reserve 2 cups (500 ml) of the stock from the boiled duck.
3 Heat the oil in a large wok over medium heat and fry the duck for 3 to 5 minutes until browned, turning over once. Remove the duck from the pan and drain on paper towels, then tuck in the wings and tuck the legs into the body. Place the duck in a heatproof casserole dish along with the mushroom, dried scallops, spring onions and ginger. Add the rice wine, remaining soy sauce, sugar (if using) and reserved stock. Steam in a large wok (see page 19) or steamer for about 1½ hours, adding more hot water when the water runs low. Turn off the heat, discard the spring onions and ginger, and transfer the duck to a cutting board. Cut the duck into serving pieces and arrange on a serving platter with the mushroom and scallops.
4 Pour the juices from the duck into a small saucepan. Skim off the excess fat and boil over medium heat until it reduces to about 1½ cups (375 ml). Add the bamboo shoots and snow peas, and boil for 1 more minute. Reduce the heat to low, stir in the cornstarch mixture and mix until the sauce thickens. Remove from the heat and pour the sauce over the duck pieces. Garnish with coriander leaves and serve hot with steamed rice.
Serves 6 to 8
Preparation time: 30 mins
Cooking time: 1½ to 2 hours
Braised Duck with Yellow Bean Paste
Yellow bean paste is similar to Japanese miso—made from salted, fermented soybeans—and it gives a wonderfully rich flavor to this dish. Taro is a large, brown-skinned root which turns slightly purplish on cooking. Taro with duck is an intriguing combination, popularized by the Hainanese.
1 fresh duck
1 tablespoon black peppercorns
2 tablespoons yellow bean paste (tau cheo)
2 onions, peeled and sliced
4 cloves garlic 1 in (2½ cm) fresh ginger, peeled and sliced
1 tablespoon oil 3½ cups (875 ml) water
1 taro (about 1 lb/500 g), peeled, cut into wedges (optional)
1 teaspoon salt
2 teaspoon sugar (optional)
1 Clean the duck, removing any fatty bits, then dry and cut it into serving pieces.
2 Grind the peppercorns in a peppermill or mortar until fine, then combine with the bean paste, onion, garlic and ginger, and grind to a smooth paste. Transfer to a bowl and set aside.
3 Heat the oil in a wok over medium heat and stir-fry the ground ingredients until fragrant, 3 to 5 minutes. Add the duck pieces and stir-fry for another 3 to 5 minutes. Stir in the water, increase the heat to high and bring the mixture to a boil,
