Main Course · Dinner · Chinese ·

Szechuan Crispy Duck with Chili-Garlic Sauce

Name: Szechuan Crispy Duck with Chili-Garlic Sauce
Prep time: 70 min
Cook time: 210 min
Total time: 280 min
Yield: 4 servings
Cuisine: Main Course
Ingredients: Whole duck, 4 lb whole duck, cleaned and patted dry; Szechuan peppercorns, 2 tbsp, toasted and ground; Five-spice powder, 1 tbsp; Soy sauce, 2 tbsp; Vegetable oil, 3 tbsp; Garlic, 5 cloves, minced; Dried red chilies, 5, cut into small pieces; Ginger, 1 tbsp, grated; Soy sauce, 1/4 cup; Rice vinegar, 2 tbsp; Sugar, 1 tbsp; Honey, 1 tbsp; Soy sauce, 2 tbsp; Rice vinegar, 1 tbsp; Green onions, 4, sliced thinly; Sesame seeds, 1 tbsp, toasted

This dish delivers a deliciously spicy and crispy experience that will leave your taste buds tingling with Szechuan spices and a rich chili-garlic sauce.

4.8(64 reviews)

·By Ethan Brooks·March 23, 2026

Szechuan Crispy Duck with Chili-Garlic Sauce — Main Course served and photographed from above

Prep

1 h 10 min

Cook

3 h 30 min

Difficulty

Advanced

Serves

Ingredients

Servings

For the Duck Marinade

For the Chili-Garlic Sauce

For the Basting Ingredients

For the Garnish & Serving

Nutrition

Per serving

Calories: 975 kcal
Protein: 73.1 g
Carbs: 13.8 g
Fat: 71.3 g
Fiber: 1.4 g

Whole recipe

Total

Calories: 3900 kcal
Protein: 292.5 g
Carbs: 55 g
Fat: 285.3 g
Fiber: 5.7 g

Breakdown by ingredient▾

Ingredient	Cal	P	C	F	Fib
Whole duck 4 lb whole duck, cleaned and patted dry	3200	280	0	240	0
Szechuan peppercorns 2 tbsp, toasted and ground	16	0.8	3	0.4	1.6
Five-spice powder 1 tbsp	16	0.5	3	0.3	1.5
Soy sauce 2 tbsp	20	2	1	0	0
Vegetable oil 3 tbsp	360	0	0	40	0
Garlic 5 cloves, minced	25	1	6	0.1	0.5
Dried red chilies 5, cut into small pieces	18	0.7	4	0.3	1.5
Ginger 1 tbsp, grated	4	0.1	1	0.1	0.2
Soy sauce 1/4 cup	40	4	2	0	0
Rice vinegar 2 tbsp	4	0	1	0	0
Sugar 1 tbsp	49	0	12	0	0
Honey 1 tbsp	64	0	17	0	0
Soy sauce 2 tbsp	20	2	1	0	0
Rice vinegar 1 tbsp	2	0	0	0	0
Green onions 4, sliced thinly	10	0.8	2	0.1	0.8
Sesame seeds 1 tbsp, toasted	52	1.6	2	4.5	1.1

These are estimates, not dietary advice.

Preparation

Get these tasks done before you start cooking.

Marinating the Duck

1
Combine Spices
Mix ground Szechuan peppercorns and five-spice powder in a small bowl.
2
Season Duck
Rub the mixture thoroughly over the duck inside and out.
3
Marinate
Drizzle the soy sauce over the duck, ensuring even coverage. Cover and refrigerate for at least 2 hours, or overnight for best results.

Preparing the Chili-Garlic Sauce

1
Heat Oil
Heat oil in a small pan over medium heat.
2
Sauté Aromatics
Add garlic, chilies, and ginger, sauté until fragrant.
3
Simmer Sauce
Stir in soy sauce, rice vinegar, and sugar. Simmer for 5 minutes.
Tip: Make sure the sauce doesn’t overly caramelize or burn.
4
Rest Sauce
Allow the sauce to rest for an hour before serving for flavors to meld.
Tip: Pro Tip: Allow the sauce to rest for an hour before serving for flavors to meld.

How to Make Szechuan Crispy Duck with Chili-Garlic Sauce

Total time: 4 h 40 min · Yields 4 servings

1
Preheat Oven
Preheat the oven to 375°F (190°C).
2
Roast Duck
Place the duck on a rack in a roasting pan. Roast for 1 hour and 30 minutes, basting every 20 minutes with the basting mixture.
3
Finish Sauce
Simmer the finished sauce at low heat before serving to retain its depth and warmth.

Chef's Tips

Frequently asked questions

How long can I store leftovers?

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Can I make this ahead?

Yes, the duck can be marinated a day in advance, and the sauce can also be prepared ahead and stored in the refrigerator.

What can I substitute for Szechuan peppercorns?

If you can't find Szechuan peppercorns, a combination of black peppercorns and coriander seeds can be used as a substitute, but the unique tingling sensation will be missing.

Is there a way to make this dish less spicy?

You can reduce the number of dried chilies and remove the seeds to decrease the heat level.

Can I use duck breasts instead of a whole duck?

Yes, duck breasts can be used, but adjust the cooking time to ensure they do not overcook.