Yields:
4 Servings
Difficulty: Medium
Prep Time: 20 Mins
Cook Time:
1 Hr 20 Mins
Total Time:
1 Hr 40 Mins
Crispy aromatic duck is one of the treasures in Chinese traditional cuisine, and also a representative dish in Chinese culinary culture. The crispy duck’s skin is golden and crispy, while the meat inside is tender and juicy, providing a rich and delightful flavor that is extremely charming.
Ingredients
Adjust Servings
Instructions
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Place the peppercorns in a skillet and slowly toast them over low heat until you can smell the fragrance. Once you smell the aroma of the peppercorns, turn off the heat and let the toasted peppercorns cool. Remove the toasted peppercorns from the skillet and grind them into a fine powder using a blender.
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Mix the Sichuan peppercorn powder, salt, and five-spice powder in a small bowl.
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If the duck is frozen, make sure to thaw it completely, rinse it thoroughly, and pat it completely dry with paper towels. Drizzle the duck with Shaoxing wine. Generously rub the duck both inside and out with spice mixture. Put the star anise, ginger and green onion inside of the duck. Wrap the duck tightly with plastic wrap and refrigerate it for 24 hours.
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Add enough water to the steamer, place the duck in a heat-resistant container. Put the container in the steamer, steam the duck over medium-high heat for about 1 hour or until fully cooked. Remove the duck from the steamer, drain all the liquid, and discard the star anise, ginger, and green onions.
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Cut the duck into halves and dust with flour, shaking off the excess. Heat the oil in a wok or deep fat fryer until it reaches 350 degrees Fahrenheit (176 Celsius). Add the duck carefully in two batches and fry for about 10 minutes or until it turns golden brown and crispy.
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Remove the duck from the wok and let it rest for 10 minutes before carving. Slice the duck into pieces and arrange the duck on a platter.
Notes
Serve the crispy duck with pancakes, cucumber, scallions, and hoisin sauce on the side, if desired. To assemble, spread a small amount of hoisin sauce on a pancake, add a few slices of duck, cucumber, and scallions, and roll up the pancake.