Chinese·non-vegetarian·hard

Sichuan Mala Crispy Duck with Mandarin Pancakes

Name: Sichuan Mala Crispy Duck with Mandarin Pancakes
Prep time: 45 min
Cook time: 105 min
Total time: 150 min
Yield: 6 servings
Cuisine: Chinese
Ingredients: 1 whole duck (about 2kg); 3 tbsp Sichuan peppercorns; 4 star anise; 1 cinnamon stick; 1 tsp fennel seeds; 2 tbsp sea salt; 3 tbsp light soy sauce; 2 tbsp Shaoxing wine; 1 tsp five-spice powder; 1 tsp white pepper; 300g all-purpose flour; 180ml boiling water; 1 tbsp sesame oil; 1.5 liters vegetable oil (for frying); 6 scallions (julienned); 1 cucumber (julienned); 120ml hoisin sauce; 2 tbsp honey

Imagine a duck so perfectly lacquered that the skin shatters like glass beneath your knife, revealing tender, spice-infused meat beneath. This isn't your average Peking duck—it’s a love letter to Sichuan's fiery soul. You'll first steam the bird until it’s impossibly tender, then air-dry it to a taut, paper-thin skin before a final sizzling bath of oil. The magic comes from a dry rub of Sichuan peppercorns and star anise, which bloom into a numbing, citrusy warmth that dances on your tongue. Wrapped in delicate mandarin pancakes with slivered scallions and hoisin, each bite is a symphony of crackle, chew, and heat. It's a weekend project, yes, but the kind that makes your kitchen smell like a bustling Chengdu night market and leaves your guests speechless.

150 min(prep 45 + cook 105)

6 servings

520 kcal

Ingredients

whole duck (about 2kg)1
Sichuan peppercorns3 tbsp
star anise4
cinnamon stick1
fennel seeds1 tsp
sea salt2 tbsp
light soy sauce3 tbsp
Shaoxing wine2 tbsp
five-spice powder1 tsp
white pepper1 tsp
all-purpose flour300g
boiling water180ml
sesame oil1 tbsp
vegetable oil (for frying)1.5 liters
scallions (julienned)6
cucumber (julienned)1
hoisin sauce120ml
honey2 tbsp

Nutrition

520 kcalper serving

Protein15g19%

Carbs35g45%

Fat15g19%

Fiber4g5%

Sugar8g10%

Directions

1
Prepare the duck: Pat dry thoroughly. Toast Sichuan peppercorns, star anise, cinnamon, and fennel seeds in a dry pan until fragrant. Grind to a powder, mix with salt, then rub all over duck (inside and out). Place on a rack over a tray, refrigerate uncovered 12-24 hours.
2
Steam the duck: Place duck breast-up on a heatproof plate. Steam over boiling water for 1 hour until tender. Remove, cool completely, then pat dry with paper towels. Mix soy sauce, Shaoxing wine, five-spice powder, white pepper, and honey. Brush all over duck skin. Air-dry 2 hours.
3
Make pancakes: Mix flour and boiling water to form a dough. Knead 5 minutes, rest 30 minutes. Roll into 30 small rounds, brush half with sesame oil, sandwich with plain rounds. Roll each pair into a 15cm circle. Cook in dry pan 1 minute per side until puffed. Peel apart, keep warm.
4
Fry the duck: Heat vegetable oil to 180°C in a deep wok. Carefully submerge duck (use a spider strainer) and fry 6-8 minutes, basting constantly, until skin is deep mahogany and shatteringly crisp. Drain on paper towels. Rest 5 minutes before carving.
5
Carve and serve: Slice duck into thin pieces with crispy skin attached. Serve with warm pancakes, julienned scallions and cucumber, and hoisin sauce. Let everyone assemble their own wraps.

#sichuan #duck #crispy #festive #numbing

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