Deep-Fried Duck With Shrimp Paste
· 400g duck meat (debone and marinate with salt, chicken bouillon and cornstarch for 40 minutes)
· 10g XO sauce
· 180g shrimp paste
· 10g garlic
· 10g shallot
· 40g Chinese wine
· 10g salt
· 10g chicken bouillon
· 100g lettuce (garnishing)
· 150g carrot (garnishing)
· 200g cornstarch
BOIL water. Blanch duck meat to remove excess fat. Hang duck to dry for a couple of hours. Spread shrimp paste
over duck meat evenly. Heat wok with oil and deep fry duck meat.
To prepare sauce:
Heat wok with oil and fry shallot, garlic and XO sauce. Lastly add in Chinese wine and season to taste. Pour sauce
over dish and serve.
Taste and Tell:
This dish is presented as diamond-shaped slices with shrimp paste for base and duck meat on top. Each slice is
garnished with XO sauce. The slices remind me of steamed yam cake.
The shrimp paste is a winner as it is springy and flavoursome. The duck meat is fried to a crisp but there is less of the
lean meat. XO sauce is not the liquid gravy but in dried form, distinguished by crispy shredded scallops and dried
1 whole duck (approximately 1.5kg)
1 tbsp Chinese five-spice powder
1 tbsp salt
2 slices ginger
2 stalks spring onions (use only the white portion)
3 cloves garlic (whole)
2 shallots (whole)
6cm-piece cinnamon stick
110g galangal, sliced
Oil for deep frying
2 tbsp sugar
1 tbsp dark soy sauce
3 cups water
Rub the inside and outside of the duck with the combined seasoning ingredients and leave aside to dry for one to two hours.
Heat enough oil in a wok. Fry duck in hot oil until just lightly browned. Remove and drain well. Place ginger and spring onions into cavity of duck.
Heat 2 tbsp oil in a wok, add sugar and three to four pieces galangal slices; when oil turns a dark gold, turn off heat. Add dark soy sauce. Return duck to the wok and coat well with this sauce.
Combine all the gravy ingredients in a saucepan. Bring to a boil then pour the cooked gravy ingredients over the duck (sauce should cover more than half the duck). Bring to a boil then simmer, covered, for 40 to 45 minutes over low heat or until duck is tender and the sauce thick.
Dish out duck and cut up into bite-sized pieces. Arrange duck pieces on plate and pour gravy over. Serve hot.