Crispy Szechuan Duck
Ingredients
| 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 |
Directions:
- 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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