Cantonese Pressed Duck
3 pieces of Chinese cinnamon bark or cinnamon sticks Method 1 Step 1 Cut the duck in half lengthways and dry with kitchen paper.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at stiritupmagazine.co.uk.
Cooking tools:
- Wok
- Steamer basket
- Stockpot
- Skillet
- Plate
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Paper towel
- Plastic wrap
- Stove
- Fine-mesh sieve
- Ladle
- Saucepan
Ingredients
- g duck, fresh or frozen and thawed (I use Cherry Valley)
- 2 eggs, beaten
- g Cornflour or potato flour, for dusting
- ml (2 pints) groundnut or vegetable oil
- ml Chicken Stock
- ml dark soy sauce
- ml light soy sauce
- ml Shaoxing rice Wine or dry sherry
- g Chinese rock sugar or granulated sugar
- 5 whole star anise
- 3 pieces of Chinese cinnamon bark or cinnamon sticks
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