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  Added: Sep 23, 2006  •  Visited (516)  •  Print version Print this recipe (55)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
 
Szechwan Duck
(Hsiang - Su - Ya)
What You Need:
  • A 4- to 5-pound duck
  • 2 tablespoons salt
  • 1 tablespoon whole Szechwan peppercorns, crushed with a cleaver or with a pestle in a mortar
  • 4 slices peeled fresh ginger root, about 1 inch in diameter and ¼ inch thick
  • 2 scallions, including the green tops, cut into 2-inch pieces
  • 2 tablespoons soy sauce
  • 1 teaspoon five-spice powder
  • 3 cups peanut oil, or flavorless vegetable oil
  • Roasted salt and pepper
  • Steamed flower rolls

  • How To Cook:
    PREPARE AHEAD:
    1. Wash the duck thoroughly under cold running water, then pat it completely dry, inside and out, with paper towels. Place the duck on a table or chopping board, breast side up, and with the palms of both your hands press down hard on the breastbone to break it and flatten it.

    2. In a small bowl, combine the salt, crushed peppercorns, scallions and ginger. With a large spoon or your hands, rub the seasonings together to release their flavors.

    3. Rub the duck inside and out with the mixture, finally pressing the ginger and scallions firmly against the skin and inside the cavity of the duck to make them adhere. Place the duck on a platter and refrigerate it covered with aluminum foil or plastic wrap for at least 6 hours or overnight.

    4. Before cooking, mix the soy sauce and five-spice powder thoroughly together in a small bowl, and rub it over the skin and inside the cavity of the duck.

    5. Pour enough boiling water into the lower part of a steamer to come to within an inch of the cooking rack (or use a steamer substitute). Place the duck on its back on a deep, heatproof platter ½ inch smaller in diameter than the pot so that the steam can freely circulate around the duck.

    6. Place the platter on the rack, cover the pot securely and bring the water in the steamer to a rolling boil. Keeping the water at a continuous boil, steam the duck for 2 hours.

    7. Keep a kettle of water at a boil all the time the duck is steaming, and use this to replenish the water in the steamer as it boils away. Turn off the heat.

    8. Let the duck rest in the tightly covered steamer for 30 minutes, then turn the bird over on its breast. Re-cover the steamer and let the duck rest for 30 minutes longer.

    9. Transfer the duck from the steamer to a platter lined with a double thickness of paper towels. Brush off and discard the scallion pieces and ginger slices, and place the duck in a cool, airy place to dry for 3 hours or longer.

    TO COOK:
    1. Pour 3 cups of oil into a 12-inch wok or heavy deep-fryer and heat it until a haze forms above it or it reaches a temperature of 375°F on a deep-frying thermometer. With two large spoons, carefully lower the duck into the hot oil on its back and fry it for about 15 minutes.

    2. Keep the 375°F temperature as constant as you can and move the duck about from time to time with chopsticks or two slotted spoons to prevent it from sticking to either the bottom or sides of the pan.

    3. Then turn the duck over on its breast and deep-fry it, moving it in the same fashion, for another 15 minutes.

    4. When the duck is a deep golden brown on all sides, carefully transfer it to a chopping board. With a cleaver or large, sharp knife, cut off the wings, legs and thighs of the duck and chop them across the bone in 2-inch pieces.

    5. Then cut away and discard the backbone and chop the breast, bone and all, into 2-inch squares. Arrange the duck pieces attractively on a large heated platter and serve at once with roasted salt and pepper and steamed flower-roll buns.

    To Serve: as main course or 8 to 10 as Chinese Meal
    This recipe is also available in:
    Cuisine » Asia » China
    Main Ingredient » Meat & Poultry » Duck
    Dish » Main Courses

     





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