Many restaurants simply fry commercial pressed duck and then top it with a thick brown sauce.
But this recipe gives you the authentic procedure, complete with all the steps. 1 long island duck, 3-4 lb. First, heat the peanut oil to medium-hot in a heavy skillet. In the meantime, dry the duck with several layers of paper towels then brush it liberally with the double-dark soy sauce, being sure to paint it all over. Then when it's fully brushed, drop the duck into the skillet and fry it on both sides until it turns a dark golden brown.