Name: Szechuan Crunchy Duck (香酥鴨)
Yield: It serves 4 as a main course
Cuisine: Chinese
Ingredients: 1 teaspoon five-fragrance powder; Chinese Pancakes or Flower Rolls, allowing 3 pancakes or 2 buns for each person; 4 whole scallions, each cut into 4 pieces; 4 quarter -sized slices peeled ginger; ⅓ cup flour; 1 tablespoon dark soy sauce; 1 duck, 4½ to 5 pounds; 2½ tablespoons salt; 1 teaspoon Szechuan peppercorns; 6 cups oil; Garnish: Coriander or parsley sprigs; Roasted salt-pepper

Preparation info

It serves
4
as a main course

Difficulty
Easy

Appears in

The Key to Chinese Cooking

By Irene Kuo

Published 1977

About

Aromatic, flavorful, and extremely crunchy, this is a famous Szechuan specialty that deserves all its fame and glory. Just as with Peking Duck, it is traditionally served with Chinese Pancakes or Flower Rolls to offset the richness of the skin. It serves 4 as a main course, and might be accompanied by Sweet and Sour Red Cabbage and Stir-fried Cauliflower.