Easy recipe Crisp-skinned Szechuan Duck With Lotus Root And Edamame Stir-fry Recipe

how to make Crisp-skinned Szechuan Duck With Lotus Root And Edamame Stir-fry Recipe, fresh Crisp-skinned Szechuan Duck With Lotus Root And Edamame Stir-fry Recipe, Crisp-skinned Szechuan Duck With Lotus Root And Edamame Stir-fry Recipe recipes, recipe Crisp-skinned Szechuan Duck With Lotus Root And Edamame Stir-fry Recipe, easy Crisp-skinned Szechuan Duck With Lotus Root And Edamame Stir-fry Recipe recipe, best Crisp-skinned Szechuan Duck With Lotus Root And Edamame Stir-fry Recipe recipe, homemade Crisp-skinned Szechuan Duck With Lotus Root And Edamame Stir-fry Recipe, simple Crisp-skinned Szechuan Duck With Lotus Root And Edamame Stir-fry Recipe recipe, cooking Crisp-skinned Szechuan Duck With Lotus Root And Edamame Stir-fry Recipe, cook Crisp-skinned Szechuan Duck With Lotus Root And Edamame Stir-fry Recipe, recipe for Crisp-skinned Szechuan Duck With Lotus Root And Edamame Stir-fry Recipe, how to cook a Crisp-skinned Szechuan Duck With Lotus Root And Edamame Stir-fry Recipe, what to cook with Crisp-skinned Szechuan Duck With Lotus Root And Edamame Stir-fry Recipe, recipe for cooked Crisp-skinned Szechuan Duck With Lotus Root And Edamame Stir-fry Recipe, Crisp-skinned Szechuan Duck With Lotus Root And Edamame Stir-fry Recipe recipe easy

one tablespoon peanut (Recipes by ingridients peanut) oil two red eschalots (see note), thinly sliced one tablespoon grated ginger two garlic (Recipes by ingridients garlic) cloves, finely chopped five hundredg fresh lotus root (see note), peeled, sliced into fivemm rounds (or use four hundredg frozen sliced lotus root) (see note) three hundred and fiftyg frozen edamame beans, shelled (see note) one hundredg black (cloud ear) fungus (see note) , chopped one quarter firmly packed cup (sixtyg) brown sugar one third cup (eightyml) Chinese rice (Recipes by ingridients rice) wine (Recipes by ingridients rice wine) (shaohsing) (see note) or dry sherry (Recipes by ingridients sherry) one quarter teaspoon sesame oil one teaspoon Chinese black (Chinkiang) vinegar (see note) two teaspoons soy sauceStep one Place the Szechuan pepper, ground star anise (Recipes by ingridients anise) and one one/two tablespoon sea salt (Recipes by ingridients salt) in a frypan over medium heat. Dry-fry for two minutes until fragrant. Cool, then pound to a powder using a mortar and pestle. Step two Rinse duck inside and out and dry well with paper towel. Place whole star, anise (Recipes by ingridients anise) cassia, ginger and spring onion in duck cavity, then rub powdered spice mix into skin. Cover and chill for at least four hours, preferably overnight, for flavours to infuse. Crisp-skinned Szechuan Duck With Lotus Root And Edamame Stir-fry Recipe. Step three Cook duck in a large steamer set over boiling water for about one hour thirty minutes until cooked (juices run clear when thigh is pierced). Cool for two hours to dry out. Step four Mix soy and wine, then rub well all over duck. Crisp-skinned Szechuan Duck With Lotus Root And Edamame Stir-fry Recipe. Dust in, flour (Recipes by ingridients flour) shaking off excess. Step five Half-fill a large wok with oil and heat to about one hundred and ninetyC (a cube of bread will turn golden in thirty seconds when oil is hot enough). Carefully add duck, breast-side down, then cook for four minutes. Crisp-skinned Szechuan Duck With Lotus Root And Edamame Stir-fry Recipe. Turn and cook for a further four minutes until deep golden all over. Drain on paper towel and rest in a warm place while you make the stir-fry. Crisp-skinned Szechuan Duck With Lotus Root And Edamame Stir-fry Recipe. Step six For the stir-fry, heat peanut (Recipes by ingridients peanut) oil in a wok over medium-high heat. Crisp-skinned Szechuan Duck With Lotus Root And Edamame Stir-fry Recipe. Cook eschalot, ginger and garlic (Recipes by ingridients garlic) for one minute or until fragrant. Add lotus, stir-fry for one minute, then beans and toss for one minute. Add fungus and cook for one minute, then sugar and cook for one-two minutes until dissolved. Crisp-skinned Szechuan Duck With Lotus Root And Edamame Stir-fry Recipe. Stir in wine, seasame oil, vinegar and soy. Step about seven Carve duck or cut into smaller pieces using a cleaver, then serve with stir-fry..