Chinese·non-vegetarian·medium

Sichuan Peppercorn Crispy Duck

Name: Sichuan Peppercorn Crispy Duck
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 4 pieces (about 200g each) whole duck breast; 2 tbsp Sichuan peppercorns; 2 whole star anise; 1 cinnamon stick; 3 slices ginger, sliced; 4 garlic cloves, smashed; 3 tbsp soy sauce; 1 tbsp dark soy sauce; 2 tbsp shaoxing wine; 1 tbsp brown sugar; 1 tsp five-spice powder; 1 tsp salt; 2 tbsp vegetable oil; 2, for garnish scallions, sliced

Imagine tender duck meat hidden under a crackling, golden skin that shatters at the touch of your chopsticks, releasing a heady aroma of Sichuan peppercorns and star anise. This isn't your everyday roast duck—it's a love letter to the bold, tingling flavors of Sichuan cuisine. You start by marinating the duck in a fragrant blend of soy, ginger, and five-spice, then steam it until meltingly soft, and finally pan-fry to achieve that addictive crunch. Each bite is a journey: first the crisp exterior, then the juicy, spiced meat, and finally the numbing, citrusy kick from the peppercorns. Serve it over steamed rice with a drizzle of the reduced marinade, and you'll have a restaurant-quality dish that feels both familiar and thrillingly new. It's the kind of meal that makes you close your eyes and savor every single bite.

75 min(prep 30 + cook 45)

4 servings

580 kcal

Ingredients

whole duck breast4 pieces (about 200g each)
Sichuan peppercorns2 tbsp
star anise2 whole
cinnamon stick1
ginger, sliced3 slices
garlic cloves, smashed4
soy sauce3 tbsp
dark soy sauce1 tbsp
shaoxing wine2 tbsp
brown sugar1 tbsp
five-spice powder1 tsp
salt1 tsp
vegetable oil2 tbsp
scallions, sliced2, for garnish

Nutrition

580 kcalper serving

Protein15g19%

Carbs35g45%

Fat15g19%

Fiber4g5%

Sugar8g10%

Directions

1
Pat the duck breasts dry with paper towels. Score the skin in a diamond pattern, being careful not to cut into the meat. Rub the salt and five-spice powder evenly over both sides.
2
In a small bowl, combine the soy sauce, dark soy sauce, shaoxing wine, and brown sugar. Stir until the sugar dissolves to make the marinade.
3
Place the duck breasts in a shallow dish. Add the marianade, ginger, garlic, star anise, cinnamon, and Sichuan peppercorns. Massage the marinade into the duck, cover, and refrigerate for at least 2 hours, or overnight for deeper flavor.
4
Set up a steamer. Place the duck breasts skin-side up on a plate, reserving the marinade. Steam over high heat for 20 minutes, until the duck is just cooked but still slightly pink in the center. Remove and let rest for 10 minutes. Strain the marinade, discard the solids, and reserve the liquid.
5
Heat a large skillet over medium-high heat and add the vegetable oil. Place the duck breasts skin-side down. Cook for 5-6 minutes until the skin is deeply golden and crispy. Flip and cook for another 2-3 minutes for medium-rare, or longer if you prefer well-done. Transfer to a cutting board and let rest for 5 minutes.
6
While the duck rests, pour the reserved marinade into the skillet. Simmer over medium heat for 2-3 minutes, scraping up any browned bits, until slightly thickened.
7
Slice the duck thinly against the grain. Arrange on a platter, drizzle with the reduced marinade, and garnish with sliced scallions. Serve immediately with steamed rice.

#duck #sichuan #crispy #weeknight-dinner

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