Deep fried duck is a winning dish that will challenge your perception that Peking Duck is the only way to go.
Half a duck (about 700g), rinsed and cleaned under cold water
2 cups tapioca starch
10 slices of bread
1 tbsp white wine
1 bulb ginger, peeled and sliced
Green onion, washed and finely chopped
1 bunch of coriander
Soya sauce, salt, ground black pepper
Seasoning powder, sugar, cooking oil
1 - Mix together: half a spoon of soya sauce, 1 spoon of white wine, sliced white part of spring onion, brayed ginger and some ground black pepper, seasoning powder, sugar, and salt. Apply this mixture on both the outside and inside of the duck for absorbing flavor.
2 - Tomatoes: wash and slice
3 - Fry bread with cooking oil until it becomes golden brown.
4 - Pour 1 liter of water in pot and bring to a boil. Put duck in and cook until it becomes soft. Take it out and let it drain.
5 - Press the duck to make it flattish. Roll over tapioca starch
6 - Pour cooking oil in a pan, bring to the boil. Deep fry duck. Flip often to make all side equally crispy.
7 - Chop the duck into suitable pieces and place in a plate. Put some coriander and spread ground black pepper on the surface.
8 - Place sliced tomato and fried bread pieces alternately to decorate.