Sichuan Crispy Duck with Chili-Scallion Crust
Imagine the crackling skin of Peking duck meeting the fiery soul of Sichuan pepper—that's the story of this dish. You'll start with a whole duck, air-dried until the skin tightens, then rubbed with a fragrant paste of fermented chili bean, minced scallions, and toasted Sichuan peppercorns. A slow steam renders the flesh tender and flavorful, while a final flash in hot oil transforms the skin into a shatteringly crisp, ruby-red armor. Each bite brings a burst of numbing heat, savory depth, and the sweet richness of duck. I love serving this over steamed bao buns with a slick of hoisin and extra scallion slivers. It's a celebration of texture and fire, a dish that demands your full attention and rewards you with pure, addictive crunch.
Ingredients
- whole duck (about 2kg)1
- Sichuan peppercorns, toasted and ground2 tbsp
- dried red chili flakes3 tbsp
- fermented chili bean paste (doubanjiang)2 tbsp
- scallions, finely chopped6
- fresh ginger, minced2 tbsp
- garlic cloves, minced4
- five-spice powder1 tsp
- light soy sauce2 tbsp
- Chinese rice wine (Shaoxing)3 tbsp
- brown sugar1 tbsp
- vegetable oil for frying1.5 litres
- saltto taste
- steamed bao buns for serving8
- hoisin sauce for serving4 tbsp
- scallion slivers for garnisha handful
Nutrition
Directions
- 1
Rinse the duck inside and out, then pat very dry with paper towels. Use a sharp skewer to prick the skin all over, especially the fatty areas. Rub 1 tbsp salt and 1 tsp five-spice powder all over the duck, including the cavity. Hang or place the duck on a rack in a cool, airy spot for 4-6 hours (or overnight in the fridge uncovered) to dry the skin further.
- 2
In a small bowl, mix the ground Sichuan peppercorns, chili flakes, doubanjiang, scallions, ginger, garlic, soy sauce, rice wine, and brown sugar into a thick paste. Rub this paste all over the duck—inside and out—making sure to get it into every crevice. Cover and refrigerate for at least 4 hours, ideally overnight.
- 3
Place the duck on a heatproof plate and steam it over high heat for 1 hour 15 minutes, until the meat is tender and almost falling off the bone. Carefully remove the duck and let it cool on a rack for 30 minutes. Reserve the steaming juices for another use (they're incredible in a stir-fry).
- 4
Heat the vegetable oil in a deep, heavy pot to 180°C (350°F). Gently lower the duck into the oil, breast side down first, using tongs and a slotted spoon. Fry for 6-8 minutes, carefully turning once, until the skin is deep golden brown and crackling. The oil will splatter, so protect your hands and stand back.
- 5
Lift the duck out, drain on paper towels for 2 minutes, then let rest for 5 minutes before carving. Slice the duck into bite-sized pieces, skin and bone attached. Serve immediately on warm bao buns, drizzled with hoisin sauce and topped with fresh scallion slivers.
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