Spicy szechuan duck is served traditionally with steamed rice.
Ingredients
- 1 (about 2kg) whole duck, neck removed
- 5cm piece fresh ginger, peeled, thinly sliced
- 2 tablespoons dry sherry
- 2 tablespoons kecap manis
- 1 teaspoon Chinese five spice
- 1 tablespoon sea salt flakes
- 1 teaspoon ground szechuan pepper
- 1 tablespoon peanut oil
- 45g (1/4 cup) whole blanched almonds
- 1 bunch baby bok choy, quartered lengthways
- 1 bunch choy sum, coarsely chopped
- 1 tablespoon soy sauce
- Steamed jasmine rice, to serve
Method
- Step 1Preheat oven to 200°C. Wash the duck inside and out under cold running water. Pat dry with paper towel. Use a metal or bamboo skewer to pierce the breast all over. Place the ginger in the cavity. Place the duck, breast-side down, in a large roasting pan.
- Step 2Combine the sherry, kecap manis and Chinese five spice in a small bowl. Brush half the sherry mixture over the duck. Roast, uncovered, in preheated oven for 30 minutes.
- Step 3Reduce oven temperature to 180°C. Remove duck from oven and turn breast-side up. Brush with half the remaining sherry mixture and roast for a further 45 minutes. Remove duck from oven and turn breast-side down. Brush with remaining sherry mixture and roast for a further 30 minutes or until the juices run clear when the thigh is pierced with a skewer. Turn the oven off. Transfer duck to a heatproof serving platter. Cover loosely with foil and return to the oven to keep warm.
- Step 4Meanwhile, heat a small frying pan over low heat. Add the sea salt flakes and szechuan pepper and cook, stirring, for 1 minute or until fragrant. Remove from heat and set aside.
- Step 5Heat half the oil in a wok over high heat until just smoking. Add the almonds and stir-fry for 2 minutes or until toasted. Transfer to a plate. Heat the remaining oil in the wok over high heat until just smoking. Add the bok choy and choy sum and stir-fry for 3 minutes or until just wilted. Add the toasted almonds and soy sauce and stir-fry for 1 minute or until well combined and heated through.
- Step 6Use sharp kitchen scissors to cut the duck along either side of the backbone. Discard the backbone. Cut the duck in half again to make 4 equal portions. Place steamed rice in serving bowls. Top with almond mixture and pieces of duck. Sprinkle duck with the szechuan pepper mixture and serve immediately.
- High protein
- Low carb
- Low sugar
- Lower gi
Nutrition
2266 kj
Energy
28g
Fat Total
7g
Saturated Fat
5g
Fibre
63g
Protein
346mg
Cholesterol
3703.49mg
Sodium
2g
Carbs (sugar)
5g
Carbs (total)
All nutrition values are per serve
Notes
Kecap manis is a thick, sweet, Indonesian soy sauce. It’s available from most supermarkets and Asian grocery stores.
- Author: Sarah Hobbs
- Image credit: Ben Dearnley
- Publication: Australian Good Taste
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