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Fragrant Crispy Duck

香酥鴨

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Preparation info
  • Serves

    3–4

    as a main dish .
    • Difficulty

      Medium

Appears in

By Barbara Tropp

Published 1982

  • About

This is the classic Szechwanese duck, a marvelously crunchy bird, redolent with the aromas of cinnamon, Szechwan brown peppercorns, and star anise. It is my favorite duck dish, one I prefer unhesitatingly to its Peking cousin. To pull some spiced skin and soft meat from the bones and envelop them in a steaming Flower Roll is truly one of the great sensual pleasures of Chinese dining.

  • The labor involved is minimal,

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