Fragrant crisp duck, Szechwan style ~ Ngap Szechwan

Ingredients :

• oil for deep frying
• 2kg duck
• soya sauce
• ¾ cup chicken stock
• 375g peeled shrimps or prawns, chopped
• 125g fat pork, diced
• 2 eggs
• salt to taste
• cornflour

Preparation and Cooking Instructions

1. Heat the oil. Open the duck by cutting along the back. Brush with soya sauce. Using a frying basket, deep-fry the duck in oil until brown; drain.
2. Take a pan just large enough to hold the duck and line it with spring onions. Lay the duck on top, add stock, cover and simmer gently for 1½-1¾ hours until tender. Remove and carefully bone the duck through the opening along the back without breaking the skinning. Remove the meat, keeping the skin whole.
3. Dice the duck meat and mix with shrimps and pork. Bind with one egg, season to taste with salt, mix well and put the mixture into the duck skin. Carefully stitch up the opening. Beat remaining egg. Heat the oil again. Roll the duck in cornflour, coat with beaten egg, lower into the hot oil in a frying basket and deep-fry until pale gold. Drain; arrange on a heated serving platter.
4. Reboil and strain the stock and serve separately.