Spiced Duck Sichuan Style

Preparation info
  • Serves

    4 to 6

    • Difficulty


Appears in

By Jeremiah Tower

Published 2002

  • About

The problem with cooking a whole duck (or goose, turkey, or any large game bird) is that you want the breast to be slightly pink (so that it’s not dry), but the leg and thigh cooked all the way through and tender. That is why the two parts of the duck are usually cooked separately.

This Chinese poaching method allows you to cook the whole duck, and have the breast, though not pink, still tender and moist. This method also gets rid of all the fat, but leaves the skin moist (though no