Dry-Marinating Ducks

Preparation info

    • Difficulty


Appears in

Chinese Technique

By Ken Hom

Published 1981

  • About

Salt and five-spice powder make a fragrant dry marinade, which draws some of the moisture from the duck so that the spices penetrate the bird. The marinated duck is then steamed to firm it and cook it, then is finished by deep-frying or smoking. Chicken and squab may also be prepared this way.


  • 3 tablespoons coarse (kosher) salt
  • 1 tablespoon whole Sichuan peppercorns, roasted and crushed</


  1. Press down hard on the duck’s breastbone to flatten it.

  2. Rub the dry marinade over the trimmed duck.

  3. Rub