Air-Dried Sichuan Peppercorn Duck
Duck legs cured with crushed green Sichuan peppercorns, salt, and baijiu, then hung to air-dry and later steamed. The green peppercorns matter more than regular red ones—their numbing aroma sinks deeper into the meat. A high-proof Chinese liquor works best for the cure.
Story
Air-drying duck is an old preservation method that also happens to produce something deeply flavorful. The trick here is using **green Sichuan peppercorns ** rather than the more common red variety-they carry a sharper, more penetrating numbing quality. Crushing them before toasting coaxes out their essential oils, so the flavor really gets into the meat. Any high-proof baijiu will do; I usually reach for Erguotou, but there's no need to be particular about the brand. In warm weather, keep the marinating legs in the fridge and give them a massage every few hours. After hanging outdoors to dry, stash them in the freezer. Before steaming, scrub the skin well with a brush-it's been out in the wind and weather, and you'll want to rinse off any dust
Ingredients
green Sichuan peppercorns
duck legs
high-proof baijiu
salt
white sugar
Instructions
1
Step 1
Crush the Sichuan peppercorns with a knife.
2
Step 2
Heat a wok, then add the crushed Sichuan pepper and salt together, and stir-fry until fragrant.
3
Step 3
While still hot, pour the Sichuan pepper salt over the duck legs and rub it in by hand, then add the white sugar and liquor and mix well.
4
Step 4
Place the mixed duck legs into a food bag and refrigerate; every few hours, take the bag out and massage it.
5
Step 5
Take the duck legs that have marinated for one to two days outdoors, tie them securely with string, and hang them to air-dry.
6
Step 6
Take down the air-dried duck legs and store them in the freezer. When ready to eat, take them out, wash clean, and steam in a pot until cooked.
7
Step 7
Cut the steamed duck legs into pieces and serve.
