📝 About This Recipe
A cornerstone of Szechuan-style banquet cooking, this Crispy Aromatic Duck is a sensory masterpiece that balances deep spice infusion with an impossibly shatter-crisp skin. Unlike its roasted Peking cousin, this duck is double-cooked—first steamed to render fat and tenderize the meat with aromatics, then flash-fried to golden perfection. Served with warm pancakes and tangy hoisin, it offers a DIY dining experience that is both elegant and incredibly satisfying.
🥗 Ingredients
The Duck & Dry Rub
- 4.5-5 lbs Whole Duck (giblets removed, patted very dry)
- 2 tablespoons Szechuan Peppercorns (toasted and crushed)
- 2 tablespoons Sea Salt (toasted until slightly grey)
- 1 tablespoon Five Spice Powder
Steaming Aromatics
- 3 inch piece Fresh Ginger (sliced into thick coins)
- 4 whole Star Anise
- 1 piece Cinnamon Stick (broken in half)
- 4 stalks Scallions (bruised with the back of a knife)
- 3 tablespoons Shaoxing Rice Wine
Frying & Serving
- 2 quarts Peanut or Vegetable Oil (for deep frying)
- 12-16 pieces Mandarin Pancakes (thawed if frozen)
- 1/2 cup Hoisin Sauce
- 1 large Cucumber (seeded and cut into matchsticks)
- 6 stalks Scallions (shredded into fine strips)
👨🍳 Instructions
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1
In a dry wok or skillet over medium heat, toast the Szechuan peppercorns and sea salt for 2-3 minutes until fragrant and the salt turns slightly grey. Grind them coarsely in a mortar and pestle, then mix with the five-spice powder.
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2
Rub the spice mixture all over the duck, including the cavity. Place the duck in a dish, cover with plastic wrap, and refrigerate for at least 4 hours, though overnight is preferred for maximum flavor penetration.
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3
Prepare a large steamer. Stuff the duck cavity with the sliced ginger, bruised scallions, star anise, and cinnamon stick. Drizzle the Shaoxing rice wine over the duck.
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4
Place the duck on a heatproof plate that fits inside your steamer basket. Steam over boiling water for 1 hour and 45 minutes. Check the water level occasionally and top up with boiling water if it runs low.
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5
Carefully remove the duck from the steamer. Discard the aromatics from the cavity and the liquid collected on the plate. This liquid is mostly rendered fat and duck juices.
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6
Let the duck air-dry on a wire rack for at least 1 hour. This step is crucial; the skin must be completely dry to achieve the signature 'aromatic' crunch during frying.
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7
In a large wok or deep fryer, heat the oil to 350°F (175°C). Ensure you have enough oil to fully submerge at least half the duck.
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8
Carefully lower the duck into the hot oil. Fry for 6-8 minutes, basting the top with hot oil constantly, until the skin is a deep mahogany brown and incredibly crisp.
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9
Remove the duck from the oil and drain on a wire rack for 5 minutes. While the duck rests, steam the Mandarin pancakes for 2-3 minutes until soft and warm.
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10
To serve, use two forks to shred the meat and skin away from the bone. The meat should be tender enough to fall away easily.
💡 Chef's Tips
For the crispiest skin, use a hair dryer on the 'cool' setting to blow-dry the duck skin after steaming. Always toast your Szechuan peppercorns; it removes the raw bitterness and unlocks the citrusy, numbing aroma. If you don't have a steamer large enough, you can slow-roast the duck at 300°F (150°C) for 2 hours, but steaming yields a more succulent meat texture. Don't discard the frying oil immediately; once cooled and strained, it is highly flavorful and can be reused for stir-fries. Ensure the duck is at room temperature before frying to prevent the oil temperature from dropping too sharply.
🍽️ Serving Suggestions
Serve with a side of Plum sauce as an alternative to Hoisin for a fruitier profile. Pair with a crisp, acidic Riesling or a cold Tsingtao beer to cut through the richness of the duck. Provide a small dish of extra Szechuan pepper-salt for dipping. Serve alongside a refreshing smashed cucumber salad with garlic and black vinegar. Wrap the duck, scallions, and cucumber tightly in the warm pancakes like a small burrito for the perfect bite.