Sichuan Mala Crispy Duck with Scallion Pancakes

Ingredients

• whole duck (about 2kg)1
• Shaoxing wine100ml
• Sichuan peppercorns3 tbsp
• light soy sauce60ml
• dark soy sauce2 tbsp
• honey3 tbsp
• five-spice powder2 tsp
• ginger (sliced)50g
• garlic cloves (crushed)6
• vegetable oil (for frying)1 litre
• all-purpose flour300g
• boiling water180ml
• scallions (finely chopped)4
• salt1 tsp
• sesame oil2 tbsp
• chili crisp (store-bought or homemade)4 tbsp

Directions

1. 1

   Pat the duck dry inside and out. In a bowl, combine Shaoxing wine, 2 tbsp crushed Sichuan peppercorns, light and dark soy sauces, honey, five-spice, ginger, and garlic. Rub this marinade all over the duck and inside the cavity. Place on a rack in the fridge, uncovered, for 24 hours to air-dry the skin.

2. 2

   The next day, bring the duck to room temperature. Steam it over boiling water for 45 minutes until tender but not falling apart. Remove and let cool, then pat the skin extremely dry with paper towels.

3. 3

   Heat oil in a deep wok to 180°C (350°F). Carefully lower the duck in and fry for 8-10 minutes, basting with hot oil, until the skin is deep amber and shatteringly crisp. Lift out and rest on a rack for 5 minutes.

4. 4

   For the scallion pancakes: mix flour and boiling water with chopsticks until a shaggy dough forms. Knead for 5 minutes, cover, and rest 30 minutes. Divide into 4 balls, roll each into a thin rectangle, brush with sesame oil, sprinkle with scallions and salt, roll up like a spiral, then flatten into a disc. Pan-fry in a little oil until golden on both sides, about 3 minutes per side.

5. 5

   In a small bowl, stir together chili crisp and the remaining 1 tbsp Sichuan peppercorns (toasted and ground). Carve the duck into bite-sized pieces, arrange over sliced scallion pancakes, and drizzle generously with the mala chili crisp sauce.