1 duck, weighing about 4.1/2 lbs.
3 heaping tablespoons wheat flour
5 tablespoons soya sauce
1 tablespoon salt
2 tablespoons cooking wine
3 inches scallion
1 inch ginger root
4 cups peanut oil (consumption about 13%)
a pinch each of peppercorn, anise, cinnamon, pepper, and spiced ground salt
1) Place duck on its side on the working board with back to the right. Stick knife into its end and split upwards along the spine up to the neck. By the same stroke, turn tip of knife and cut open the neck. Draw the crop and inside. Chop off its beak, feet and wing-tips. Wash clean.
Break and beat eggs in bowl. Add wheat flower and mix into a thin batter. Then add 4 tablespoons of peanut oil. Mix well.
2) Immerse duck in cold water in a pot. Bring to a boil on high heat. Skim the stock and add soya sauce, salt, cooking wine, scallion, ginger, peppercorn, anise, cinnamon and pepper. Simmer on low flame for two hours. When duck is well-cooked, remove and put it on a plate.
(Stock may be kept and used for other dishes.)
3) When the duck cools, remove all bones, starting from the chest. (This should be easy if the duck has been well-cooked.)
4) Spread egg-batter in a plate. Coat duck meat all over evenly with batter. Meanwhile, heat oil in frying pan. When oil begins to smoke, slide duck gently in to be fried till golden brown. Remove and drain. Cut it into pieces of convenient size and arrange in serving plate. Sprinkle on spiced salt.
(1) The duck may also be prepared in the following manner. Marinate it with salt, cooking wine, pepper, Chinese red peppercorn, star anise and cinnamon. Then put it in a container and steam over high flame for 1.1/2-2 hours till very soft. Remove and cool. Bone it and cut to pieces. Coat with egg batter and fry.
(2) The finished dish is marked by a crisp and tasty coating and well-cooked and flavored duck flesh.
(3) Substitute chicken for duck, and you will have "Pan-fried chicken".