Szechwan Crispy Skin Duck

chefs-mate chefs-mate 0 Comments
Servings: 4 servings Difficulty: Advanced
Jump To Recipe Print Recipe
Traditional Szechwan-style duck with shattering crispy skin and aromatic, tender meat.
Szechwan Crispy Skin Duck recipe image
Szechwan Crispy Skin Duck recipe image
Print Recipe

Szechwan Crispy Skin Duck

Author: chefs-mate Cooking Method: , , , Cuisine: Courses:
Difficulty: Advanced
Servings: 4 servings Calories: 450

Description

This traditional Szechwan-style duck is a showstopper for holiday gatherings or special weeknight dinners. The process involves steaming the bird until tender, then drying and frying it to achieve an impossibly crisp, golden-brown skin. The duck is infused with a fragrant mixture of star anise, Sichuan peppercorns, and cinnamon, delivering a complex, savory depth with a subtle numbing heat characteristic of the region. The meat remains juicy and flavorful beneath the crackling exterior. While it requires some advance planning due to the drying time, the technique yields a result far superior to store-bought versions. Serve it carved into pieces alongside a bed of watercress for a refreshing contrast to the rich, savory duck.

Directions

  1. Rinse the duck inside and out, then pat dry thoroughly with paper towels.
  2. Combine the star anise, Sichuan peppercorns, cinnamon stick, and coarse salt in a dry skillet.
  3. Heat the mixture over medium heat, shaking the skillet constantly, until the spices begin to smoke and the salt turns a light golden color.
  4. Remove from heat and allow the seasoned salt mixture to cool completely.
  5. Sprinkle half of the cooled spice mixture, including the star anise and cinnamon stick, into the cavity of the duck.
  6. Add the ginger cube and smashed scallion to the cavity, then skewer the opening closed to secure the contents.
  7. Rub the remaining seasoned salt mixture all over the outside of the duck.
  8. Hang the duck by a string tied around the neck or under the wings in a cool, airy place for at least 12 hours or overnight to dry the skin.
  9. The next day, place the duck on a plate in a large steamer or covered wok.
  10. Steam the duck for 1 hour to 1 hour and 15 minutes, or until the meat is tender.
  11. Remove the duck from the steamer and let it cool slightly.
  12. Rub the entire surface of the duck with the dark soy sauce.
  13. Wrap the duck loosely in foil and refrigerate for several hours or up to two days to firm up the skin.
  14. Several hours before serving, remove the duck from the refrigerator and let it come to room temperature.
  15. In a small bowl, mix the sherry, cornstarch, and sugar until well blended.
  16. Stir the beaten egg white into the sherry mixture to create a light batter.
  17. Rub the batter thoroughly all over the duck and let it sit at room temperature for 30 minutes.
  18. Heat the oil in a large wok or deep fryer until nearly smoking (about 350°F/175°C).
  19. Carefully immerse the duck in the hot oil.
  20. Fry the duck until golden brown and crispy, about 15 minutes, continuously spooning hot oil over the exposed parts.
  21. If needed, carefully remove the duck with a slotted spatula, drain any accumulated juices from the cavity, and return to the oil to finish cooking.
  22. Once done, drain the duck on paper towels.
  23. Let the duck rest for 5 to 10 minutes before carving.
  24. Carve into pieces or serve whole, garnished with watercress lightly sprinkled with sesame oil if desired.

Nutrition Facts

Servings 4 servings

Amount Per Serving
Calories 450kcal
% Daily Value *
Total Fat 25g39%
Saturated Fat 8g40%
Cholesterol 120mg40%
Sodium 800mg34%
Total Carbohydrate 5g2%
Sugars 1g
Protein 45g90%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Recipe Card powered by WP Delicious