Rinse duck inside and out, dry, bring to boil with water. In the meantime, clean leek and ginger, cut into coarse slices and add to duck with rice wine, salt and pepper, bring to a boil, skim. Cover and simmer over medium heat for 35 minutes. Remove duck, drain, cool a little. Remove the bones without destroying the original shape. To do this, place the duck on a board with the breast down. Cut the meat along the backbone. Remove fork leg. Carefully pull meat and skin from skeleton, detach with small cuts. Detach meat from saber-shaped bone near wings, remove bone. When ball joints of wings and thighs are reached, cut them so that skin remains whole if possible. Turn duck to the other side, cut breast meat from the bone. Now carefully cut the meat from the wing and thigh bones. Reassemble duck into original shape. Put crayfish tails through a meat grinder. Finely dice the water chestnuts and mix with the crayfish tails. Mix the egg whites with cornflour. Stir in shrimp mixture, season with salt. Stir quantity until thick. Coat duck evenly with it. Heat oil. Carefully slide duck into hot fat. Fry in oil for 5 min on each side. Take out. Heat fat again thoroughly and place duck again in hot fat. Once again j
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