Fragrant Crispy Duck


Preparation info
  • Serves


    as a main dish .
    • Difficulty


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,