date:Jul 04, 2014
r about 1 hour 30 minutes until cooked (juices run clear when thigh is pierced). Cool for 2 hours to dry out.
4. Mix soy and wine, then rub well all over duck. Dust in flour, shaking off excess.
5. Half-fill a large wok with oil and heat to 190C (a cube of bread will turn golden in 30 seconds when oil is hot enough). Carefully add duck, breast-side down, then cook for 4 minutes. Turn and cook for a further 4 minutes until deep golden all over. Drain on paper towel and rest in a warm place whil