📝 About This Recipe
Hailing from the heart of Hunan province, this dish is a masterclass in the 'Xiang' culinary philosophy of bold heat and deep umami. Unlike the mild salted ducks of the east, this version is dry-brined with toasted Sichuan peppercorns, then braised and wok-fried with a barrage of fresh and dried chilies. The result is a succulent, aromatic bird with a crispy skin that delivers a complex, lingering spice and a savory depth that is truly addictive.
🥗 Ingredients
The Duck and Dry Rub
- 2 kg Whole Duck (cleaned, head and feet removed)
- 4 tablespoons Kosher Salt
- 2 tablespoons Sichuan Peppercorns (toasted and coarsely crushed)
- 1 teaspoon Five Spice Powder
Aromatic Braising Liquid
- 1/2 cup Shaoxing Rice Wine
- 50 grams Ginger (sliced into thick coins)
- 3 pieces Star Anise
- 1 piece Cassia Cinnamon Stick
- 4 stalks Green Onions (tied into a knot)
The Hunan Spicy Finish
- 15-20 pieces Dried Red Chilies (snapped in half, seeds removed for less heat)
- 5-8 pieces Fresh Thai Bird's Eye Chilies (thinly sliced)
- 6 cloves Garlic (minced)
- 2 tablespoons Light Soy Sauce
- 1 tablespoon Dark Soy Sauce (for color)
- 1 tablespoon Granulated Sugar
- 3 tablespoons Vegetable Oil (for frying)
- 1/2 cup Cilantro (roughly chopped for garnish)
👨🍳 Instructions
-
1
Prepare the dry rub by toasting the salt and Sichuan peppercorns in a dry wok over medium-low heat until the salt turns slightly yellow and the peppercorns are fragrant. Mix in the five-spice powder.
-
2
Rub the salt mixture thoroughly all over the duck, including the cavity. Place the duck in a sealed container or bag and refrigerate for at least 12 hours, ideally 24, to allow the salt to penetrate the meat.
-
3
Rinse the excess salt and peppercorns off the duck under cold water and pat it very dry with paper towels.
-
4
In a large pot or steamer, place the duck along with the ginger, star anise, cinnamon, green onions, and Shaoxing wine. Add enough water to reach halfway up the duck if braising, or simply steam for 45-50 minutes until the meat is tender but not falling off the bone.
-
5
Remove the duck from the heat and let it cool completely. Once cool, chop the duck into bite-sized, bone-in pieces (Chinese style).
-
6
Heat 3 tablespoons of vegetable oil in a large wok over high heat until shimmering.
-
7
Add the duck pieces to the wok in a single layer. Fry for 4-5 minutes, turning occasionally, until the skin becomes golden and crispy.
-
8
Push the duck to the sides of the wok. In the center, add the minced garlic, dried chilies, and fresh Thai chilies. Stir-fry for 1 minute until the oil turns red and the aromatics are pungent.
-
9
Toss the duck with the chili oil and aromatics. Drizzle in the light soy sauce, dark soy sauce, and sugar.
-
10
Stir-fry everything together for another 2-3 minutes over high heat so the sauces caramelize and coat each piece of duck evenly.
-
11
Taste and adjust seasoning with a pinch more salt if necessary, though the brine usually provides enough.
-
12
Transfer to a large serving platter and garnish generously with fresh cilantro.
💡 Chef's Tips
For the most authentic flavor, use a 'utility duck' or a smaller Pekin duck which has a better meat-to-fat ratio for this style. Ensure the duck is completely dry before frying in the wok; any moisture will cause the oil to splatter and prevent the skin from crisping. If you prefer less heat, remove the seeds from the dried chilies before adding them to the wok. Don't skip the cooling step after steaming; cutting warm duck will cause the skin to tear and the juices to run out. Toasting the salt and peppercorns is a critical step that removes the 'raw' taste of the salt and awakens the oils in the pepper.
🍽️ Serving Suggestions
Serve with plenty of steamed jasmine rice to soak up the spicy oils. Pair with a cold, crisp lager or a slightly sweet Riesling to balance the intense heat. A side of smashed cucumber salad (Pai Huang Gua) provides a refreshing, cooling contrast. Include a plate of stir-fried bok choy or gai lan with garlic to round out the meal. Provide hot tea, such as Tieguanyin, to help cleanse the palate between spicy bites.