Name: Salt And Szechuan Pepper Duck Recipe
Total time: 120 min
Yield: 4
Cuisine: Chinese

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Spicy szechuan duck is served traditionally with steamed rice. 

How to make Salt And Szechuan Pepper Duck Recipe

Sarah Hobbs

Crawler

Chinese

<p>Spicy szechuan duck is served traditionally with steamed rice. </p>

Whole duck,  neck removed

Piece fresh ginger,  peeled,  thinly sliced

Dry sherry

Kecap manis

Chinese Five Spice

Sea Salt Flakes

Ground szechuan pepper

Peanut oil

Whole blanched almonds

Baby bok choy,  quartered lengthways

Choy sum,  coarsely chopped

Soy sauce

Preheat oven to 200c. Wash the duck inside and out under cold running water. Pat dry with paper towel. Use a metal or bamboo skewer to pierce the breast all over. Place the ginger in the cavity. Place the duck, breast-side down, in a large roasting pan.

step 1

Combine the sherry, kecap manis and chinese five spice in a small bowl. Brush half the sherry mixture over the duck. Roast, uncovered, in preheated oven for 30 minutes.

step 2

Reduce oven temperature to 180c. Remove duck from oven and turn breast-side up. Brush with half the remaining sherry mixture and roast for a further 45 minutes. Remove duck from oven and turn breast-side down. Brush with remaining sherry mixture and roast for a further 30 minutes or until the juices run clear when the thigh is pierced with a skewer. Turn the oven off. Transfer duck to a heatproof serving platter. Cover loosely with foil and return to the oven to keep warm.

step 3

Meanwhile, heat a small frying pan over low heat. Add the sea salt flakes and szechuan pepper and cook, stirring, for 1 minute or until fragrant. Remove from heat and set aside.

step 4

Heat half the oil in a wok over high heat until just smoking. Add the almonds and stir-fry for 2 minutes or until toasted. Transfer to a plate. Heat the remaining oil in the wok over high heat until just smoking. Add the bok choy and choy sum and stir-fry for 3 minutes or until just wilted. Add the toasted almonds and soy sauce and stir-fry for 1 minute or until well combined and heated through.

step 5

Use sharp kitchen scissors to cut the duck along either side of the backbone. Discard the backbone. Cut the duck in half again to make 4 equal portions. Place steamed rice in serving bowls. Top with almond mixture and pieces of duck. Sprinkle duck with the szechuan pepper mixture and serve immediately.

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Salt And Szechuan Pepper Duck Recipe

About Salt And Szechuan Pepper Duck Recipe:

Ingredients for Salt And Szechuan Pepper Duck Recipe

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