Sichuan-spiced duck and seared scallops with smoked eggplant, asparagus and rocket salad

Name: Sichuan-spiced duck and seared scallops with smoked eggplant, asparagus and rocket salad
Cuisine: Australian
Ingredients: 12 asparagus spears; freshly ground black pepper; vegetable oil for deep-frying; 6 Japanese eggplants; 1 small red onion, diced; 18 large scallops; 2 handfuls small rocket leaves, washed; 1 tablespoon flat-leaf parsley; 1 x 1.7 kg Peking duck; ½ teaspoon Sichuan peppercorns; sea salt; 1 teaspoon Chinese Five-spice Powder; 5 green onions; 4 slices ginger; 120 ml extra-virgin olive oil; 40 ml sherry vinegar

Preparation info

Difficulty
Complex

Appears in

Spice

By Christine Manfield

Published 1999

About

An all-time classic salad at Paramount that combines a true symphony of flavours. It borrows the Chinese idea of mixing poultry and shellfish and combining hot and cold ingredients. The preparation is quite involved but if spread over a couple of days the final cooking and assembly are reasonably straightforward.

Ingredients

½ teaspoon Sichuan peppercorns
1 x 1.7 kg Peking duck
1 tea

Oceania
Asia
Australia
China
Sichuan
Gluten-free

Method

Dry-roast Sichuan peppercorns over gentle heat until fragrant. Cool, then grind to a fine powder.
Remove wings, neck and tail end from duck. Wipe duck dry outside and inside with paper towel. Mix Sichuan pepper, Chinese five-spice powder and 1 teaspoon sea salt and rub into skin and cavity of duck. Put duck on a tray lined with a dry tea towel, then cover with