Ingredients

1 Duck

Method

To cut up duck:

Split in half - take wing bone and leg bone out sideways. Try not to damage skin. Take rib bone and breast bone from inside duck.

Wrap 2 1/2 individually in glad wrap.

1/4 per serve - cut vertically - so some is just flesh and the rest flesh and skin

Use skin part on top

Meat part - do not re-fry

2 scoops hot oil in black iron pan - 1/2 inch deep. Put duck pieces - skin face down - to make skin glossy and shiny and crisp - DON'T BURN. Take off excess oil with paper towel.

Salad

Pickled, julienne of veg as per Meats (see Chinese Antipasta), but no bean shoots - use julienne of spring onions and walnuts and fried noodles (see Noodles for Duck Salad and dressing as per soya beef (no recipe).