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.

Szechuan Crispy Duck with Chili-Garlic Sauce

Name: Szechuan Crispy Duck with Chili-Garlic Sauce
Prep time: 3 h
Cook time: 3 h
Total time: 3 h
Yield: 4
Cuisine: Main Course
Ingredients: Whole duck; Szechuan peppercorns; Five-spice powder; Soy sauce; Vegetable oil; Garlic; Dried red chilies; Ginger; Soy sauce; Rice vinegar; Sugar; Honey; Soy sauce; Rice vinegar; Green onions; Sesame seeds

Spicy, aromatically intense crispy duck infused with authentic Szechuan flavors.

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.

3 h 30 min
4
Advanced

Ingredients

For the Duck Marinade

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

For the Chili-Garlic Sauce

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

For the Basting Ingredients

Honey

1 tbsp

Soy sauce

2 tbsp

Rice vinegar

1 tbsp

For the Garnish & Serving

Green onions

4, sliced thinly

Sesame seeds

1 tbsp, toasted

Preparation

Marinating the Duck

Combine Spices

Mix ground Szechuan peppercorns and five-spice powder in a small bowl.

Season Duck

Rub the mixture thoroughly over the duck inside and out.

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

Heat Oil

Heat oil in a small pan over medium heat.

Sauté Aromatics

Add garlic, chilies, and ginger, sauté until fragrant.

Simmer Sauce

Stir in soy sauce, rice vinegar, and sugar. Simmer for 5 minutes.

Make sure the sauce doesn’t overly caramelize or burn.

Rest Sauce

Allow the sauce to rest for an hour before serving for flavors to meld.

Pro Tip: Allow the sauce to rest for an hour before serving for flavors to meld.

Cooking Process

Preheat Oven

Preheat the oven to 375°F (190°C).

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.

Finish Sauce

Simmer the finished sauce at low heat before serving to retain its depth and warmth.

Plating & Serving