Name: Fragrant Crispy Duck (香酥鴨)
Yield: Serves 3–4 as a main dish, 5–6 as part of a multicourse meal.
Cuisine: Chinese
Ingredients: Roasted Szechwan Pepper-Salt; 3½–4½ pound duck, fresh-killed best (weight after removal of head, neck, feet, wingtips, tail and oil sacs); Flower Rolls; 1 teaspoon five-spice powder; 6–7 cups corn or peanut oil; 2 tablespoons Chinese rice wine or quality, dry sherry; 3 medium whole scallions, cut into 3-inch lengths; 5 quarter-size slices fresh ginger; ¼–⅓ cup sifted all-purpose flour; 1½–2 tablespoons black soy sauce; 2½ tablespoons Szechwan brown peppercorns; 3 tablespoons coarse kosher salt

Preparation info

Serves
3–4
as a main dish .

Difficulty
Medium

Appears in

The Modern Art of Chinese Cooking

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.