Sliced Crispy Duck with Red Wine Sauce

Name: Sliced Crispy Duck with Red Wine Sauce (Hung tsao p’ien ya)
Cuisine: Chinese
Ingredients: 2 tablespoons flour; 2 pieces green onion; 5 slices ginger; 1 duck (about 3-¼ pounds); 4 tablespoons red fermented rice paste; 2 tablespoons sweet soybean paste; 2 egg whites; 15 pieces Dan-Bing; 15 pieces green onion (2“ long); ½ cup cornstarch; 6 cups oil; 1 tablespoon wine; 3 cups soup stock

Hung tsao p’ien ya

Preparation info

Difficulty
Easy

Appears in

Pei-Mei’s Chinese Cookbook

By Fu Pei-Mei

Published 1969

About

Ingredients

1 duck (about 3-¼ pounds)
4 tablespoons red fermented rice paste

Asia
Taiwan
Fukien
Main course

Method

Clean duck, scald in boiling water and cook for 3 minutes. Remove and drain.
Heat 5 tablespoons oil, saute green onions, ginger, and rice paste, splash with wine. Add 3 cups soup stock, bring to a boil, and place whole duck in. Cover and stew over low heat for 30 minutes.
Place duck and remaining soup in a big bowl. Put in steamer and continue to stea