Duck with crispy crust

1.8 kg duck - 1 pc. ()

10 g leek sliced

5 g chopped ginger root

5 g Chinese ash seeds

1/2 h. l. glyutamat sodium

1/4 h. l. Clove powder

2 Art. l. corn starch

1 Art. l. sesame oil

vegetable oil

Salt - to taste

greens

Duck carcass rinse, dry and rub a mixture of garlic, ginger, Chinese ash seeds, cloves and salt. Leave for 2 hours. Then sprinkle MSG and place in a steamer. Cook until until it becomes soft.

Finished duck cool and clear of spices. Cut the duck into portions, dip each piece into a mixture of diluted with a little water starch and fry in hot to 200-220 � C vegetable oil until golden brown.

When serving sprinkle with sesame oil, decorate with greenery.

How to choose a double boiler. We will tell.