600g duck breast, 12 egg white, 4 stalks of spring onion, 3 cups of chicken stock, 2 cups of water, 2T sesame oil, 6 cups of oil, some lettuce.
SEASONINGS:
(1) 1T light soy sauce, 1T Shaoxing wine, some ground white pepper.
(2) 2T potato starch, 1t salt, 1t ground white pepper.
PREPARATION :
1. Rinse duck breast; Marinate in seasoning (1) for 30 minutes.
2. Rinse and mince spring onion.
3. Rinse lettuce; Tear into pieces.
4. Add 3 cups of chicken stock and 2 cups of water to a pot; Bring to the boil over a high heat; Add duck breast; Cook over a high heat till done (about 18 minutes); Remove and cool at room temperature; Tear into shreds.
5. Beat egg whites to from foamy peaks; Add seasoning (2) and mix well.
6. Grease a flat round plate with 2T sesame oil; Add 1/2 portion of the egg white; Sprinkle with minced spring onion and duck shreds; Add the remaining egg white; Smooth the surface to be a round duck pie.
7. Add 6 cups of oil to a wok; Bring to the boil over a high heat; Turn to a medium heat; Deep-fry the duck pie over a medium heat till golden brown; Deep-fry over a high heat for 10 seconds; Turn off the heat; Remove and cut into pieces; Garnish with lettuce. Ready to serve.
