23 December 2012,21:37 by

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Serves :

Preparation Time :
45 minutes

Cooking Time :
40 minutes

Preparation Method :

  • Toast the peppercorns in a pan over a low heat for 2 minutes, then crush. Rub the duck inside and out with the salt, pepper, spring onions (scallions) and ginger. Cover the duck and leave for 5 hours.
  • Place the duck on a rack in a roasting pan, add the stock, then cover whole pan tightly with foil. Steam-roast in a preheated moderate oven (190°C / 375°F, Gas Mark 5) for 1¾ to 2 hours until tender.
  • Use poultry shears to divide the duck into four pieces. (Reserve two pieces of duckling for another meal.)
  • Mix together the flour, water, soy sauce and egg white in a bowl and beat until smooth. Rub over the two duck pieces.
  • Heat the oil in a large deep-fryer to 180°C / 350°F. Deep fry the duckling until golden brown; drain.
  • Serve garnished with coriander (Chinese parsley) and accompanied by plain boiled rice.


  • 4 tablespoons coarsely ground black peppercorns
  • 3 kg duckling 
  • 4 tablespoons salt
  • 4 spring onions, minced
  • 4 tablespoons chopped root ginger 
  • 500 ml stock 
  • 100 gram plain flour, sifted
  • 10 tablespoons water
  • 2 tablespoons soy sauce
  • 2 eggs white
  • Cooking oil for deep frying 
  • Sprigs of coriander to garnish

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