Szechuan duck
8 servings
120 minutes
Sichuan duck is a culinary masterpiece of Chinese cuisine that combines the depth of flavors and aromas from Sichuan province. This dish originated in a region known for its rich gastronomic history and embodies a balance of spiciness, sweetness, and seasoning. The duck undergoes several preparation stages: a marinade of soy sauce, white wine, and spices gives it a rich flavor, while slow cooking in aromatic broth makes the meat tender. The final roasting adds an appetizing crispness to the skin. Aromas of star anise, cinnamon, and orange zest make this dish special. The duck is served with rice or vegetables, perfectly pairing with sweet-sour or spicy sauces. Sichuan duck is a journey into China's flavor culture that is worth trying.
1
Peel and chop the ginger and garlic.
- Garlic: 5 clove
- Fresh ginger: 30 g
2
Mix soy sauce, wine, sugar, ginger, garlic, sesame oil, and ground pepper.
- Soy sauce: 1 glass
- Dry white wine: 1 glass
- Cane sugar: 200 g
- Garlic: 5 clove
- Fresh ginger: 30 g
- Sesame oil: 3 teaspoons
- Freshly ground black pepper: 2 teaspoons
3
Add anise, cinnamon, and orange zest. Bring to a boil.
- Anise (star anise): 3 pieces
- Cinnamon sticks: 2 pieces
- Orange zest: pinch
4
Add 500 ml of water and bring to a boil again.
5
Reduce the heat and cook for 15 minutes.
6
Place the duck in the sauce breast side down and bring to a boil again.
- Duck: 2.5 kg
7
Reduce the heat to medium and cook covered for 30 minutes.
8
Turn the duck over and cook for another 15 minutes.
9
Turn off the fire and let the duck cool in the broth.
10
Place on a rack and let it dry.
11
Grease the duck with vegetable oil.
- Vegetable oil: 2 teaspoons
12
Place on a baking sheet and put in a preheated oven at 220°C for 30 minutes, periodically basting the duck with broth.