Recipes
Photo by Emily Sterne
Ingredients
1 whole duck, broken down into 8 equal parts (drumsticks, wings, breasts)
2 cups cornstarch
1 bunch scallions, sliced
1 cup cranberries, minced
1 cup hoisin
1/2 cup ponzu
2 tablespoons honey
Kosher salt and freshly ground black pepper to taste
Canola oil for frying
Directions
In a wok, pre-heat about 2 inches of canola oil in a wok to 350 degrees. Season duck with salt and pepper and toss in cornstarch. Shallow fry until golden, brown and delicious, set aside. Carefully dump out oil into heat-safe container and, in same wok, stir-fry scallions and cranberries. Add hoisin and stir for 30 seconds to get the raw flavor out. Deglaze with ponzu and add honey. Check for flavor and season if necessary. Add back the duck and toss well to coat. Serve immediately!
Related recipes
Jason Santos' Seared Duck Breast with Fermented Black Bean and Ketchup Glaze
Seared Duck Breast with Yam Ravioli
DeMagistris' Basil Ricotta Gnocchi with Shrimp and Asparagus
Simply Ming In Your Kitchen
NOW AVAILABLE. Ming's newest cookbook includes 80 new recipes with QR codes to access videos of Ming preparing each recipe and free shopping lists.
