Crispy Sichuan Duck with Mandarin Pancakes

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By Neil Perry

Published 2008

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I am a freak for this crispy duck; it rates up there with smoked duck. I alternate these two in my modern Asian restaurants and people can’t get enough of them. The duck is first marinated and steamed for a long time to tenderise it and render the fat. Then it’s fried until crisp, and the meat is shredded off the bone and eaten in pancakes with traditional garnish. You can also just fry the duck, chop it up and serve with the mandarin sauce. Substitut