Crispy Sichuan Duck
Sichuan's crispy duck: duck legs marinated in Sichuan peppercorn and five-spice, steamed till tender.
Overview
In China, duck is a special occasion treatment reserved for banquets and celebrations. Don't be intimidated by the preparation, most steps are straightforward and can be done a day ahead. The technique is masterful: steaming renders out most of the fat, leaving meat moist and succulent, while deep-frying creates a shatteringly crisp skin. The result is elegant, restaurant-quality dinner.
Serves: 4-6 Prep Time: 5 minutes
Cook Time: 2 hours
Ingredients
Duck & Seasonings
- 1 whole duck
- 2 tablespoons five spice powder
- 2 tablespoons salt
Aromatics & Finishing
- 4 slices fresh ginger
- 4 spring onions
- 1 litre oil (for deep frying)
Method
Stage 1 - Season & Marinate
- Rub the inside and outside of the duck with the five spice powder and salt, ensuring it's rubbed on evenly.
- Wrap the duck in cling-film and place in the refrigerator for at least 3 hours, preferably overnight, to allow flavours to infuse.
Stage 2 - Stuff & Prepare
- Cut the ginger and spring onions into thin slices.
- Stuff them into the cavity of the duck.
- Place the duck on a heatproof plate.
Stage 3 - Steam
- Set up a steamer or put a rack into a wok or deep pan.
- Pour about 5 cm of water into the pan and bring to the boil.
- Put the duck and plate into the steamer, cover with a lid and steam gently for 2 hours.
- Replenish the water from time to time to keep the steam constant.
- Remove the duck and pour off all fat and liquid that has accumulated.
- Discard the ginger and spring onions.
- Keep the duck on a platter in a cool, dry place for about 2 hours until thoroughly dried and cooled. (At this point, the duck can be refrigerated for up to 24 hours.)
Stage 4 - Deep-Fry
- Cut the duck into quarters.
- Heat the oil in a deep-fat fryer or large wok.
- When the oil is almost smoking, deep-fry the duck quarters in 2 batches until each is crisp and warmed through.
- Drain the quarters on kitchen paper and chop into smaller serving pieces.
Notes
- Two-stage cooking: Steaming then deep-frying is the secret, it renders fat while maintaining succulence and achieves the ideal crispy exterior.
- Five spice powder: Essential for authenticity. Ensure even coating for balanced flavour.
- Drying time: The 2-hour cooling and drying period is crucial for achieving crispy skin in the fryer.
- Make-ahead friendly: Nearly all preparation can be done a day ahead; only deep-fry just before serving.
Serving
Serve with: Mandarin pancakes, hoisin sauce, shredded cucumber and spring onions (Peking duck style), or simply with steamed rice
Storage
- Best served immediately for optimal crispness
- Keeps 1-2 days refrigerated (skin will soften)
- Can be partially prepared (through steam stage) 1 day ahead, then deep-fried before serving
- Freezing not recommended (skin becomes tough upon thawing)
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