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.
Szechwan Crispy Skin Duck
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.Ingredients
Directions
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Rinse the duck inside and out, then pat dry thoroughly with paper towels.
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Combine the star anise, Sichuan peppercorns, cinnamon stick, and coarse salt in a dry skillet.
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Heat the mixture over medium heat, shaking the skillet constantly, until the spices begin to smoke and the salt turns a light golden color.
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Remove from heat and allow the seasoned salt mixture to cool completely.
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Sprinkle half of the cooled spice mixture, including the star anise and cinnamon stick, into the cavity of the duck.
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Add the ginger cube and smashed scallion to the cavity, then skewer the opening closed to secure the contents.
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Rub the remaining seasoned salt mixture all over the outside of the duck.
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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.
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The next day, place the duck on a plate in a large steamer or covered wok.
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Steam the duck for 1 hour to 1 hour and 15 minutes, or until the meat is tender.
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Remove the duck from the steamer and let it cool slightly.
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Rub the entire surface of the duck with the dark soy sauce.
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Wrap the duck loosely in foil and refrigerate for several hours or up to two days to firm up the skin.
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Several hours before serving, remove the duck from the refrigerator and let it come to room temperature.
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In a small bowl, mix the sherry, cornstarch, and sugar until well blended.
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Stir the beaten egg white into the sherry mixture to create a light batter.
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Rub the batter thoroughly all over the duck and let it sit at room temperature for 30 minutes.
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Heat the oil in a large wok or deep fryer until nearly smoking (about 350&# 194;°F/175ðC).
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Carefully immerse the duck in the hot oil.
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Fry the duck until golden brown and crispy, about 15 minutes, continuously spooning hot oil over the exposed parts.
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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.
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Once done, drain the duck on paper towels.
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Let the duck rest for 5 to 10 minutes before carving.
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Carve into pieces or serve whole, garnished with watercress lightly sprinkled with sesame oil if desired.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 353.8kcal
- % Daily Value *
- Total Fat 0.6g1%
- Saturated Fat 0.1g1%
- Cholesterol 0.0mg0%
- Sodium 21941.2mg915%
- Total Carbohydrate 90.1g31%
- Dietary Fiber 13.9g56%
- Sugars 0.7g
- Protein 1.6g4%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Tea-Smoked Variation: For a tea-smoked version, steam the duck for only 1 hour. Before refrigerating, line a large wok with foil and spread 1 cup uncooked rice, 1 cup sugar, and 1/2 cup Chinese black tea over the bottom. Place the duck on a metal rack suspended over the mixture. Cover and seal the lid with moistened paper towels. Turn heat to medium-high and smoke for 15-20 minutes. Turn off heat and let sit for 45 minutes. Uncover, wrap, and refrigerate before proceeding with the frying steps.
Safety Warning: Deep frying a whole duck requires caution. Ensure the duck is completely dry before frying to prevent dangerous oil splatters. Use a thermometer to monitor oil temperature and never leave hot oil unattended. Have a fire extinguisher nearby.
Serving Suggestion: Serve on a bed of watercress sprinkled lightly with sesame oil. The duck juices will blend with the oil to create a natural sauce.
Make Ahead: The duck can be steamed, soy-rubbed, and refrigerated for up to 2 days before the final frying step. This makes it easier to prepare for dinner parties.
