Leshan Sweet Skin Duck
A classic dish from Leshan, Sichuan. Sweet crispy skin with tender, juicy meat. An unforgettable flavor.
Ingredients
18 items- Whole duck 1 (about 3.5 lbs)
- Salt 2 tablespoons
- Sichuan peppercorns 1 tablespoon
- Shaoxing wine 3 tablespoons
- Ginger a few slices
- Scallions a few sections
- Star anise 4
- Cinnamon stick 1
- Bay leaves 4
- Black cardamom pods 2
- Fennel seeds 1 teaspoon
- Dried chili peppers 5
- Rock sugar 2.8 oz
- Light soy sauce 3.5 fl oz
- Dark soy sauce 1.7 fl oz
- Maltose 3.5 oz
- Cooking oil enough for deep-frying
- Toasted sesame seeds some
Nutrition
Steps （8 steps）
Clean duck, pat dry. Rub inside and outside with salt, Sichuan peppercorns, Shaoxing wine, ginger and scallions. Marinate at least 4 hours (preferably overnight).
In a pot, add 2 liters (8.5 cups) water, star anise, cinnamon, bay leaves, cardamom, fennel, chilis, ginger, scallion, 1.1 oz rock sugar, light and dark soy sauce. Bring to a boil then simmer 30 minutes.
Add marinated duck to brine. Bring to a boil then simmer 45 minutes, turning once, until a chopstick easily pierces the thickest part of thigh. Turn off heat and let soak 30 minutes.
Remove duck, place on a rack to drain. Air dry with a fan or naturally for 30 minutes until surface is dry.
Heat enough oil in a wok to 350°F (180°C). Using a strainer, repeatedly baste duck with hot oil until skin golden and crispy, then deep-fry whole duck for 2-3 minutes until deep red and crispy. Drain oil.
In a small pot, combine maltose, remaining rock sugar (1.8 oz), and 3 tablespoons water. Cook over low heat until syrup thickens and coats back of a spoon (about 230°F / 110°C). Turn off heat.
Brush hot fried duck with syrup, apply twice to coat evenly. Let cool 10 minutes.
Chop duck into bite-sized pieces, arrange on plate. Sprinkle with toasted sesame seeds or scallions if desired.
Tips
Must marinate thoroughly; ensure duck is dried before frying for crispy skin; do not overcook syrup to avoid bitterness.
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