Sichuan Chili Garlic Glazed Crispy Duck Bites

Instructions

1. 1

   Pat duck legs dry. Season generously with salt and black peppercorns. Place duck legs in a large pot or Dutch oven with duck fat, whole garlic cloves, and whole black peppercorns. Ensure duck is mostly submerged in fat. Cover and cook in a preheated oven at 300°F (150°C) for 2-3 hours, or until the meat is very tender. Alternatively, cook on the stovetop over very low heat for 2-3 hours.

   ~180 min
2. 2

   Once cooked, remove duck legs from fat. Reserve duck fat for future use. Let duck legs cool completely, then refrigerate for at least 1 hour to firm up.

   ~60 min
3. 3

   Once chilled, shred the duck meat into bite-sized pieces, discarding bones and skin (or crisp skin separately if desired).

   ~15 min
4. 4

   In a small bowl, whisk together honey, soy sauce, Shaoxing wine, sesame oil, and minced ginger to create the glaze.

   ~5 min
5. 5

   Heat about 1 inch of vegetable oil in a large skillet over medium-high heat until shimmering (around 350°F / 175°C). Dredge the shredded duck meat in cornstarch, shaking off excess.

   ~5 min
6. 6

   Carefully add the cornstarch-coated duck meat to the hot oil in batches, ensuring not to overcrowd the skillet. Fry for 3-4 minutes until golden brown and crispy. Use a slotted spoon to remove duck from the oil and drain on paper towels.

   ~10 min
7. 7

   Pour off most of the frying oil, leaving about 1 tablespoon in the skillet. Add the dried red chilies and sauté for 30 seconds until fragrant. Pour in the prepared glaze and bring to a simmer.

   ~2 min
8. 8

   Add the fried duck bites back into the skillet with the glaze. Toss gently to coat evenly. Cook for 1-2 minutes until the glaze thickens and coats the duck beautifully.

   ~2 min
9. 9

   Serve immediately on a serving plate.