📝 About This Recipe
A crown jewel of Northern Chinese banquet cooking, this 'Xiang Su Ya' offers a more rustic, textural alternative to the classic Peking Duck. The process involves a transformative triple-cooking method—marinating, steaming to tenderize, and flash-frying—resulting in meat that falls off the bone and skin that shatters like glass. Infused with the warm, woody notes of Sichuan peppercorns and star anise, it is a masterclass in the balance of succulent fat and aromatic crunch.
🥗 Ingredients
The Duck & Aromatics
- 5 lbs Whole Duck (cleaned, head and feet removed)
- 3 tablespoons Shaoxing Rice Wine (for rubbing)
- 2 tablespoons Sichuan Peppercorns (toasted and crushed)
- 2 tablespoons Kosher Salt
- 3 pieces Star Anise (whole)
- 2 inch piece Fresh Ginger (sliced into thick coins)
- 4 stalks Scallions (smashed with the side of a knife)
- 1 piece Cinnamon Stick (broken in half)
The Frying & Coating
- 1/2 cup Cornstarch (for dusting the skin)
- 2 quarts Peanut or Vegetable Oil (for deep frying)
For Serving
- 1/2 cup Hoisin Sauce (served in a side dish)
- 12-16 pieces Mandarin Pancakes (steamed until soft)
- 1 large Cucumber (julienned into matchsticks)
- 6 stalks Spring Onions (white parts only, shredded)
- 1 tablespoon Roasted Sichuan Pepper Salt (for dipping)
👨🍳 Instructions
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1
Rinse the duck thoroughly under cold water and pat it extremely dry inside and out with paper towels. Trim away any excess fat from the cavity opening.
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2
In a small dry pan, toast the Sichuan peppercorns and salt over medium heat until the salt turns slightly off-white and the peppers are fragrant. Crush them coarsely with a mortar and pestle.
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3
Rub the Shaoxing wine all over the duck's skin and inside the cavity. Follow with the toasted salt and pepper mixture, massaging it into the skin. Place the ginger, scallions, star anise, and cinnamon inside the cavity.
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4
Place the duck in a large dish, cover with plastic wrap, and refrigerate for at least 4 hours, though overnight is preferred for deep flavor penetration.
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5
Prepare a large steamer. Place the duck on a heat-proof platter that fits inside the steamer basket. Steam the duck over high heat for 90 minutes. This renders out the fat and makes the meat tender.
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6
Carefully remove the duck from the steamer. Discard the rendered fat and aromatics from the cavity. Let the duck sit at room temperature for 30 minutes to air-dry; the drier the skin, the crispier the result.
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7
Once the duck is cool enough to handle, use a sharp cleaver to carefully split the duck in half lengthwise through the breastbone and backbone.
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8
Lightly dust the skin side of the duck halves with cornstarch, shaking off any excess. This creates a micro-thin barrier for ultimate crunch.
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9
In a large wok or deep pot, heat the oil to 375°F (190°C). Use a thermometer to ensure accuracy.
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10
Carefully lower one half of the duck into the hot oil using a slotted metal spatula. Fry for 5-7 minutes, frequently ladling hot oil over the exposed parts, until the skin is a deep mahogany brown and very crisp.
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11
Remove the duck to a wire rack to drain. Repeat the process with the second half. Avoid draining on paper towels as this can trap steam and soften the skin.
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12
Let the duck rest for 5 minutes, then use a heavy cleaver to chop it into bite-sized rectangular pieces, bone-in, in the traditional Northern style.
💡 Chef's Tips
Don't skip the air-drying step after steaming; moisture is the enemy of a crispy fry. If you don't have a steamer large enough, you can roast the duck at a low temperature (300°F) covered in foil for 2 hours before the final fry. Always fry the duck in peanut oil if possible, as its high smoke point and neutral flavor are perfect for Chinese frying techniques. When chopping the duck, use a quick, decisive stroke with a sharp cleaver to prevent the skin from shattering away from the meat. For a lighter version, you can skip the cornstarch, but the starch ensures that 'shatter-crisp' texture found in high-end restaurants.
🍽️ Serving Suggestions
Serve alongside warm Mandarin pancakes and a bowl of high-quality Hoisin sauce. Pair with a side of julienned cucumbers and scallions to provide a fresh, cool contrast to the rich duck. A small dish of roasted Sichuan pepper salt is essential for those who want an extra savory kick. Serve with a pot of hot Jasmine or Pu-erh tea to help cleanse the palate between bites. For a modern twist, a side of pickled plum sauce or a light cabbage slaw works beautifully.