Prepare to embark on a culinary journey that will transform your kitchen into a Sichuan flavor paradise! This Crispy Skin Duck recipe is not just a meal—it's an experience that will tantalize your taste buds with its perfect blend of numbing Sichuan peppercorns and impossibly crispy skin. Imagine serving a duck so crisp it crackles with every bite, infused with bold, aromatic spices that will transport you straight to the heart of China's most exciting culinary region.
Prep Time: 20 mins
Cook Time: 1 hrs 30 mins
Total Time: 1 hrs 50 mins
Cuisine: Sichuan
Serves: 4 servings
Ingredients
- 1 whole duck
- 2 tablespoons Sichuan peppercorns
- 1 tablespoon salt
- 1 tablespoon sugar
- 1 tablespoon soy sauce
- Oil for brushing
Instructions
- Prepare the duck by thoroughly cleaning and patting it completely dry with paper towels. Ensure the skin is free from excess moisture to achieve maximum crispiness.
- Toast the Sichuan peppercorns in a dry skillet over medium heat for 2-3 minutes until fragrant. Grind the toasted peppercorns into a fine powder using a spice grinder or mortar and pestle.
- Mix the ground Sichuan peppercorns with salt, sugar, and soy sauce to create a dry rub. Massage this mixture thoroughly all over the duck, including inside the cavity and under the skin.
- Hang the duck in a cool, dry place with good air circulation for 4-6 hours, or ideally overnight. This helps dry out the skin and will contribute to achieving a crispy texture.
- Preheat the oven to 350°F (175°C). Place the duck on a roasting rack inside a roasting pan, breast side up. Ensure the duck is positioned so that fat can drain during cooking.
- Roast the duck for approximately 1 hour, periodically basting the skin with its own rendered fat or a light brush of oil to enhance crispiness.
- Increase the oven temperature to 425°F (220°C) for the final 20-30 minutes of cooking to crisp up the skin, watching carefully to prevent burning.
- Remove the duck from the oven and let it rest for 15-20 minutes. This allows the juices to redistribute and ensures the meat remains tender.
- Carve the duck into serving pieces, ensuring each portion has a piece of the crispy skin. Serve hot with traditional Sichuan accompaniments like steamed rice or pickled vegetables.
Tips
- • The key to achieving ultra-crispy skin is thorough drying. Use paper towels to pat the duck completely dry, and allow it to air-dry for several hours or overnight.• Invest time in toasting and grinding your Sichuan peppercorns fresh—this releases their most intense flavors and creates a more complex spice blend.• Use a roasting rack to allow fat to drain during cooking, which helps prevent soggy skin and promotes even browning.• Basting is crucial: regularly brush the duck with its own rendered fat or a light oil to enhance crispiness and color.• Watch the duck carefully during the high-temperature final stage to prevent burning while achieving that perfect golden-brown crispy skin.• Let the duck rest after cooking to ensure the juices redistribute, keeping the meat tender and succulent.
Nutrition Facts
Calories: 802kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 200mg
