Crispy Szechuan Duck


  • 1 (3-4 lb) duck
  • 1/2 cup white wine
  • kosher salt and white pepper to taste
  • 1 tbs crushed red pepper flakes
  • 4 cloves garlic, minced
  • 5 scallions cut into 3 inch lengths
  • 1 tbs fresh ginger, crushed
  • Peanut oil

  • Rub duck inside and out with wine and sprinkle with salt, pepper and red pepper flakes.
  • Stuff the cavity with half the scallions, garlic and ginger and place remaining over the top.
  • Cover and refrigerate overnight.
  • Steam duck until tender, about 1-2 hours. Remove the ginger, scallions and garlic.
  • Cut the duck into serving pieces and deep fry in oil until skin is brown and crispy.

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