Deep-fried Chinese Five Spice Wedges (Entree)
• Tender loin edge from breast fillet (3–6 per person) • Chinese five spice and plain flour
• Shake dusting of five spice into bag with plain flower. • Drop six or more duck wedges into bag and shake until fully coated; repeat until all wedges are prepared. • Bring a pot of vegetable oil up to temperature (it is hot when drawing up fine bubbles). • Drop wedges into hot oil, allowing less than a minute — cooked wedges will turn honey gold and float on top. • Scoop wedges out, drain, place on to serving plate or basket lined with paper towel.
• Serve hot as finger food with tooth picks — Extreme Yum!