Sichuan Firecracker Duck with Volcanic Chili Glaze
This dish features succulent duck breast, pan-seared to crispy perfection and coated in a fiery, umami-rich glaze infused with authentic Sichuan peppercorns and a blend of potent chilies. It's a thrilling culinary adventure, designed to ignite your taste buds with its complex layers of spice and deep savory notes.
Prep Time
90 min
Difficulty
Hard
Servings
4
Calories
550 kcal
Instructions
- 1
Score the skin of the duck breasts in a diamond pattern, being careful not to cut into the meat. Season generously with salt.
~5 min - 2
Toast the Sichuan peppercorns and dried red chilies in a dry pan over medium heat until fragrant. Grind them into a coarse powder using a mortar and pestle or spice grinder.
~10 min - 3
In a small bowl, whisk together Shaoxing wine, soy sauce, rice vinegar, rock sugar, and half of the ground chili and Sichuan pepper mixture. Set aside.
~3 min - 4
Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Place the duck breasts skin-side down and sear for 8-10 minutes, or until the skin is golden brown and crispy. Pour off excess rendered fat.
~10 min - 5
Flip the duck breasts and sear the meat side for 2-3 minutes. Transfer the duck to a preheated oven at 375°F (190°C) and roast for 8-12 minutes for medium-rare, or until desired doneness is reached. Let the duck rest for 10 minutes before slicing.
~25 min - 6
While the duck rests, finely mince the garlic and ginger.
~2 min - 7
In the same skillet (drained of most fat, leaving about 1 tablespoon), add the remaining 1 tablespoon of vegetable oil over medium heat. Add the minced garlic and ginger and sauté until fragrant, about 1 minute.
~2 min - 8
Stir in the chili bean paste and cook for 2 minutes, stirring constantly, until the oil turns red.
~2 min - 9
Pour in the reserved glaze mixture and bring to a simmer. Cook for 3-5 minutes, stirring, until slightly thickened.
~5 min - 10
Whisk together cornstarch and water to create a slurry. Add to the simmering sauce and stir until the glaze has thickened to coat the back of a spoon.
~2 min - 11
Stir in the sesame oil and the remaining ground chili and Sichuan pepper mixture. Adjust seasoning if necessary.
~1 min - 12
Slice the rested duck breasts and arrange them on a serving plate. Generously spoon the Volcanic Chili Glaze over the duck slices.
~2 min
Tips
- For an extra kick, add a tablespoon of chili oil to the glaze at the end of cooking.
- Serve this dish with steamed jasmine rice and blanched greens to balance the intensity of the flavors.
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