Deep Fried Duck

Ingredients

• Half a duck (about 700g), rinsed and cleaned under cold water
• 2 tomatoes
• 2 cups tapioca starch
• 10 slices of bread
• 1 tbsp white wine
• 1 bulb ginger, peeled and sliced
• Green onion, washed and finely chopped
• 1 bunch of coriander
• Soya sauce, salt, ground black pepper
• Seasoning powder, sugar, cooking oil

Preparation

1. In a mixing bowl, combine half a tablespoon of soy sauce, one tablespoon of white wine, the chopped green parts of 2 to 3 spring onions, grated ginger (about one teaspoon), freshly ground black pepper, a pinch of seasoning powder, sugar (to taste), and salt. Rub this marinade generously inside and outside the duck to ensure it absorbs maximum flavor.
2. Prepare the tomatoes: wash thoroughly and slice into wedges.
3. In a skillet, heat some cooking oil over medium heat and fry slices of bread until golden brown and crispy. Set aside on a paper towel to drain excess oil.
4. Bring one liter of water to a rolling boil in a large pot. Carefully add the duck and simmer until tender, which should take approximately 1 to 1.5 hours. Once cooked, remove the duck and allow it to drain on a platter.
5. Gently press down on the duck to flatten it, then dust it with tapioca starch to create a crispy texture when frying.
6. In a deep frying pan, heat cooking oil until it reaches a high temperature. Carefully add the duck and deep fry, flipping frequently to ensure all sides are evenly crispy and golden.
7. Once fried, chop the duck into manageable pieces and place them on a serving platter. Garnish with fresh coriander and a sprinkling of ground black pepper.
8. To serve, arrange the sliced tomatoes and fried bread pieces in an alternating pattern on the platter for visual appeal.