Crispy Itik in Peking Sauce Recipe

Crispy Itik in Peking Sauce

by Chef Boy Logro

Kusina Master is a 15-minute cooking show that features a step-by-step cooking guide and unfold excellent kitchen skills and unravel secrets to make cooking and food preparation effortless and fun.

Then comes Fried Itik in Peking Sauce. The way Chef Boy does it, this native delicacy of Pateros and Angono ascends to another level as he fuses Pinoy cuisine with Chinese cooking. The duck is succulent and the sauce is divine.

 

• 1 whole itik
• 1 tbsp dark mushroom soy sauce
• 2 tbsp oyster sauce
• 2 tbsp sesame oil
• 1 tbsp chicken powder
• 1 tsp black peppercorn
• 1 tsp salt
• ½ cup soy sauce
• 1 cup white sugar
• 10 pcs star anise
• 2 pcs bay leaf
• 100g mire poix
• 50g cornstarch
• 2 liters water
• oil for deep frying
• spring onion for garnish

1. Have ready deep stock pot. Pour water, dark mushroom soy sauce, soy sauce, oyster sauce, sesame oil, chicken powder, star anise, mirepoix, white sugar, salt and pepper and bay leaf.

2. Add itik and simmer for 1 hour, take out from the stock and drain.

3. Deep fry drained itik and set aside.

4. In separate pan, simmer itik stock, thicken with cornstarch and adjust seasoning with sugar, salt and pepper.

5. Cut itik into portion sizes and garnish with spring onion.