Ever steer away from cooking duck because you're afraid of cooking up one that's a little on the tough side? Well, read on, because this recipe's easy, and will render you a duck that's crisp on the outside, tender on the inside, and tasty on all sides.
Marinade Duck with Salt & Pepper and a bit of Oyster Sauce.
Let sit in fridge for at least a few hours.
Take out from fridge before cooking to bring to room temperature.
Stuff with Garlic, Carrots, Fresh Ginger and Onions.
Steam for about 1.5 hours.
Pat dry with paper kitchen towel.
Make sure to pat duck dry.
Immerse slowly into oil and using ladle,
spoon oil over the duck till skin is golden brown.
How I ate it - duck meat shredded, stuffed into warm pita bread, with accompanying romaine lettuce or shredded cabbage and carrots or whatever vegetables you enjoy. Drizzled with Ceasar Salad or Ranch Dressing or Mayo with a dash of lemon juice.
Bon Appetit !