Aromatic Crispy Duck

Name: Aromatic Crispy Duck
Yield: Serves 8–10
Cuisine: Chinese
Ingredients: spring onions/scallions, sliced into thin strips; spring onions/scallions, sliced into thin strips; hoisin sauce; cucumber, sliced into thin batons; 5 ml/1 tsp Sichuan peppercorns, lightly crushed; 30–45 ml/2–3 tbsp cornflour/cornstarch or water chestnut flour; 45 ml/3 tbsp rice wine or vinegar; 5 ml/1 tsp five-spice powder; vegetable oil, for deep-frying; 24–30 Mandarin pancakes; 30–45 ml/2–3 tbsp cornflour/cornstarch or water chestnut flour; 30–45 ml/2–3 tbsp cornflour/cornstarch or water chestnut flour; 5 ml/1 tsp salt; 4 garlic cloves, crushed; 1 oven-ready duck, about 2.5 kg/5½ lb; 3 spring onions/scallions, cut into 5 cm/2 in lengths; 45 ml/3 tbsp rice wine or vinegar; 25 g/1 oz fresh root ginger, finely grated; 3 spring onions/scallions, cut into 5 cm/2 in lengths

Preparation info

Serves
8–10

Difficulty
Medium

Appears in

China

By Terry Tan

Published 2020

About

Of all Sichuan exports, this dish has earned its place in the global culinary hall of fame. Five-spice powder, Sichuan peppercorns, garlic and ginger give the duck its wonderful aroma. It is first steamed in the aromatics, then left to absorb all the flavours before being quickly fried. It is sometimes confused with Peking Duck, but is prepared in a completely different way. Although it requires more work than its Peking cousin, it is worth the effort.

Ingredients

Asia
China
Sichuan
Main course

Ingredients

Method