Easy Chinese Duck

1. 1

   Marinate: Rub the duck with 5-sice powder and peppercorn salt. put in a ziplock bag with ginger, garlic, scallions, and 1 tsp soy sauce. Let sit 4 hours or overnight.

2. 2

   Steam: put the duck breasts in a colander or strainer and set over a pot. Fill the pot to 1 1/2 inches below the strainer and bring to a boil. Cover. Let steam for 45 minutes.

3. 3

   Stir-fry: Pull off the skin and fat. Shred the duck meat. stir fry in soy sauce and oil with ginger & scallions. Use the water with duck drippings to cook rice or noodles and serve alongside.

4. 4

   Toasted Sichuan Peppercorn Salt:

5. 5

   1/4 cup Sichuan peppercorns

6. 6

   2 tbsp hot pepper

7. 7

   2 tsp ground black pepper

8. 8

   1/2 cup kosher salt

9. 9

   Shake peppercorns in a sieve to get rid of dust; discard any twigs or leaves.

10. 10

    Toast the peppercorns and salt in a small dry heavy skillet over moderate heat, stirring, until very fragrant and smoking, 3-5 min; be careful not to let them burn.

11. 11

    While still hot, grind to a powder in a coffee/spice grinder, then sift through a sieve, discarding hulls.

* Per serving · 4 servings · Values may vary.

No additional tips available.