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.
Air-drying duck is an old preservation method that also happens to produce something deeply flavorful. The trick here is using green Sichuan peppercorns (麻椒) 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.
Crush the Sichuan peppercorns with a knife.
Heat a wok, then add the crushed Sichuan pepper and salt together, and stir-fry until fragrant.
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.
Place the mixed duck legs into a food bag and refrigerate; every few hours, take the bag out and massage it.
Take the duck legs that have marinated for one to two days outdoors, tie them securely with string, and hang them to air-dry.
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.
Cut the steamed duck legs into pieces and serve.
These Honey Glazed Pork Trotters use a ready-made honey glaze seasoning mix, making preparation straightforward without the need to blend your own spices. After a quick stir-fry with cooking wine, the trotters braise slowly until tender, finished with a glossy, caramelized coating.
