Crispy Duck

Name: Crispy Duck
Prep time: 30 min
Cook time: 3 h 20 min
Total time: 3 h 50 min
Cuisine: Chinese
Ingredients: 1500 g Whole duck; 80 g Chopped green onions; 65 g Coarse salt; 130 g Ginger; 8 g Sichuan peppercorns; Shaoxing wine, a pinch; 20 g Cinnamon bark; Soy sauce, a pinch; 8 g Star anise; 4 g Fennel seeds

A signature Sichuan dish: a dressed duck is steamed with spices, air-dried, then deep-fried until golden, yielding an aromatic, crispy result.

3h 50m

Easy

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Ingredients

Whole duck 1500 g

Chopped green onions 80 g

Coarse salt 65 g

Ginger 130 g

Sichuan peppercorns 8 g

Shaoxing wine a pinch

Cinnamon bark 20 g

Soy sauce a pinch

Star anise 8 g

Fennel seeds 4 g

Instructions

Marinating and Steaming

Remove the duck's innards, wings, feet, and oil glands, then press the breastbone flat. Rub coarse salt all over the body and add the assorted spices such as cinnamon bark, star anise, fennel seeds, green onions, and ginger. Steam in a steamer over simmering water for about three hours, then remove and let dry.

Deep Frying

Heat oil in a wok over high heat. Place the duck into the hot oil and fry briefly, then lift it out. Brush the duck skin with a little Shaoxing wine and soy sauce, return it to the wok, and continue frying until the skin turns a rich golden-brown color.