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Salt and szechuan pepper duck
Salt and szechuan pepper duck
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Prep Time:
15 minutes
Cook Time:
105 minutes
Total Time:
120 minutes
Savor the bold flavors of spicy Szechuan duck, perfect with fluffy steamed rice.
Ingredients:
  • 1 (about 2kg) whole duck, neck removed
  • 5cm piece fresh ginger, peeled, thinly sliced
  • 40.00 ml dry sherry
  • 40.00 ml kecap manis
  • 1 tsp Chinese five spice
  • 9.60 gm sea salt flakes
  • 1 tsp ground szechuan pepper
  • 18.20 gm peanut oil
  • 45g (1/4 cup) whole blanched almonds
  • 1 bunch baby bok choy, quartered lengthways
  • 1 bunch choy sum, coarsely chopped
  • 21.00 gm soy sauce
  • Steamed jasmine rice, to serve
Instructions:
  • Preheat the oven to 200°C. Rinse the duck thoroughly under cold water and dry it gently with paper towels. Create tiny holes all over the breast using a metal or bamboo skewer. Stuff the cavity with ginger and position the duck, breast-side down, in a spacious roasting pan.
  • Mix the sherry, kecap manis, and Chinese five spice in a small bowl. Brush half of this flavorful mixture over the duck. Roast in a preheated oven, uncovered, for 30 minutes.
  • Lower the oven temperature to 180°C. Take out the duck from the oven and place it breast-side up. Brush with half of the remaining sherry mixture and continue roasting for 45 minutes. After that, flip the duck over so the breast is facing down. Brush with the rest of the sherry mixture and roast for another 30 minutes or until the thigh juices run clear when poked with a skewer. Turn off the oven. Put the duck on a heatproof serving platter, cover it with foil, and put it back in the oven to stay warm.
  • Heat a small frying pan over low heat. Cook sea salt flakes and Szechuan pepper, stirring, for 1 minute until fragrant. Remove from heat and set aside.
  • In a smoking hot wok, toast almonds in half the oil for 2 minutes until fragrant. Transfer to a plate. Stir-fry bok choy and choy sum in remaining oil until just wilted, about 3 minutes. Add back the almonds, soy sauce, and stir-fry for 1 minute until heated through.
  • 1. Use sharp kitchen scissors to remove the backbone from the duck and cut it in half again to create 4 equal portions. 2. Serve steamed rice in individual bowls, topping them with almond mixture and pieces of duck. 3. Sprinkle the duck with the Szechuan pepper mixture and serve promptly.

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