Deep-Fried Duck Cakes

Name: Deep-Fried Duck Cakes (Kuo t’ieu ya fang)
Cuisine: Chinese
Ingredients: 2 tablespoons flour; 2 egg yolks; ¼ teaspoon salt; 1 teaspoon baking powder; ½ cup flour; a little tomato, lettuce; 2 egg whites; 6 cups oil; a little tomato, lettuce; 1-½ tablespoon salt; 4 slices bread; ½ duck (about 1-½ pounds); 1-½ tablespoon brown peppercorn

Kuo t’ieu ya fang

Preparation info

Difficulty
Easy

Appears in

Pei-Mei’s Chinese Cookbook

By Fu Pei-Mei

Published 1969

About

Ingredients

½ duck (about 1-½ pounds)
1-½ tablespoon brown peppercorn

Asia
Taiwan
Sichuan
Shengtu
Chungking
Main course

Method

Stir-fry brown peppercorn and salt over low heat in a dry frying pan. When they turn brown remove and place in bowl and let cool. Rub the inside and outside of duck, and let stand for one day. Steam over high heat for 2 hours. After duck cools, remove all bones, and cut into 12 pieces.
Beat egg whites until stiff, add flour, baking powder and salt, and mix gent