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Crisp-skinned szechuan duck with lotus root and edamame stir-fry
date:Jul 04, 2014
r about 1 hour 30 minutes until cooked (juices run clear when thigh is pierced). Cool for 2 hours to dry out.

4. Mix soy and wine, then rub well all over duck. Dust in flour, shaking off excess.

5. Half-fill a large wok with oil and heat to 190C (a cube of bread will turn golden in 30 seconds when oil is hot enough). Carefully add duck, breast-side down, then cook for 4 minutes. Turn and cook for a further 4 minutes until deep golden all over. Drain on paper towel and rest in a warm place whil

12/19 23:58