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Spiced Duck and Green Bean Sambal
- Serves
4
- Difficulty
Easy
Published 2008
These are some of my favourite flavours – rich, spicy and intense. Nonya cooking features a stunning array of spice pastes (rempahs) and sambals, which also form the foundations of much of my cooking. The preparation can be time-consuming but the results are never less than spectacular.
Ingredients
250 g - vegetable oil, for deep-frying
3 cloves
Method
To prepare the duck, remove the wings, neck and tail end, then wipe the duck dry inside and out with paper towel. Mix the Sichuan spice salt and five-spice powder and rub into the skin and cavity of the duck. Place on a tray lined with a dry tea towel, then cover with another tea towel and refrigerate for 12 hours to cure.
Put the duck, breast-side down, in a large bowl and add the ging
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