Szechuan Duck Recipe
Szechuan Duck is a delicious duck preparation that I usually serve dish for parties. The guests always come back for a second serving of this delicious fried Szechuan Duck. The Szechuan Duck is simply too tasty to miss out. Try it!
Ingredients
4 to 5 pound duck
2 tablespoons salt .
1 tablespoon whole Szechuan pep percorns, crushed with a cleaver or with a pestle in a mortar
2 scallions, including the green tops, cut into 2inch pieces
4 slices peeled fresh ginger root, about
1 inch in diameter and 1/4 inch thick
2 tablespoons soy sauce
1 teaspoon
5 spice powder
3 cups peanut oil, or flavorless vegetable oil
Roasted Salt and Pepper
5 tablespoons salt
1 tablespoon whole Szechuan peppercorns
1/2 teaspoon whole black peppercorns
Directions
Wash the duck thoroughly with cold water and dry.
Mix the salt, crushed peppercorns, scallions, and ginger.
Rub the duck thoroughly with the mixture both inside and out.
Place the scallions and ginger inside the duck and refrigerate overnight while covered with plastic wrap or aluminum foil.
Mix the soy sauce and 5 spice powder and rub it over the dude both inside and out.
Place the duck on its back on a platter inside a bamboo steamer, add water to the wok to within an inch of the steamer, and steam for 2 hours.
Turn off the heat and let the duck rest in this position in the closed steamer for another 30 minutes.
Turn the duck onto its breast, recover the steamer, and let it rest for another 30 minutes.
Re move the scallion and ginger pieces and let the duck dry for 3 hours.
Pour 3 cups of oil into a wok and heat it to 375°F.
Carefully lower the duck into the hot oil on its back and fry it for about 15 minutes.
Move the duck periodically to prevent it from sticking to the bottom of the wok.
Then turn the duck over on its breast and deep-fry as before for another 15 minutes.
When the duck is a deep golden brown oh all sides, transfer it to a chopping board.
Cut off the wings legs, and thighs of the duck and chop them across the bone in 2 inch pieces.
Cut away and discard the backbone; chop the breast, bone and all, into 2 inch squares.
Serve the duck pieces, attractively arranged, with a dip of Roasted Salt and Pepper.
To make Roasted Salt and Pepper, pour the salt and peppercorns into a hot wok.
Turn the heat down to moderate and cook, stirring constantly, for 5 minutes or until the mixture browns lightly.
Don't burn it! Crush the browned mixture to a fine powder.
Strain it through a sieve.
Mix the salt, crushed peppercorns, scallions, and ginger.
Rub the duck thoroughly with the mixture both inside and out.
Place the scallions and ginger inside the duck and refrigerate overnight while covered with plastic wrap or aluminum foil.
Mix the soy sauce and 5 spice powder and rub it over the dude both inside and out.
Place the duck on its back on a platter inside a bamboo steamer, add water to the wok to within an inch of the steamer, and steam for 2 hours.
Turn off the heat and let the duck rest in this position in the closed steamer for another 30 minutes.
Turn the duck onto its breast, recover the steamer, and let it rest for another 30 minutes.
Re move the scallion and ginger pieces and let the duck dry for 3 hours.
Pour 3 cups of oil into a wok and heat it to 375°F.
Carefully lower the duck into the hot oil on its back and fry it for about 15 minutes.
Move the duck periodically to prevent it from sticking to the bottom of the wok.
Then turn the duck over on its breast and deep-fry as before for another 15 minutes.
When the duck is a deep golden brown oh all sides, transfer it to a chopping board.
Cut off the wings legs, and thighs of the duck and chop them across the bone in 2 inch pieces.
Cut away and discard the backbone; chop the breast, bone and all, into 2 inch squares.
Serve the duck pieces, attractively arranged, with a dip of Roasted Salt and Pepper.
To make Roasted Salt and Pepper, pour the salt and peppercorns into a hot wok.
Turn the heat down to moderate and cook, stirring constantly, for 5 minutes or until the mixture browns lightly.
Don't burn it! Crush the browned mixture to a fine powder.
Strain it through a sieve.
