INGREDIENTS
- 2 tbsp Sichuan peppercorns
- 1 tbsp black peppercorns
- 1 tbsp sea salt
- 1/2 DUCK, skin-on
- 1 tbsp vegetable oil
- lettuce leaves to serve
- lime wedges to serve
Marinade:
- ¼ cup soy sauce
- 2 tbsp Chinese Shaoxing wine
- 1 tsp dark sweet soy sauce
- ½ tsp garlic powder
;
METHODS
Combine the DUCK with the marinade ingredients. Set aside and marinate 3 hours or overnight in a tight container.
Heat the oven 180 Celsius for 20 minutes prior to the baking. Reduce the heat to 160 Celsius when baking the duck.
Remove the duck from the container and pat dry the duck, then cover the duck with aluminum foil and place them in the oven. (make sure you reduce the heat to 160 Celsius) for 1.5 hour
while the duck is baking make your pepper salt.
Toast the Sichuan peppercorns in a dry frying pan over medium-high heat. When the peppercorns are fragrant, transfer to a mortar. Add the black peppercorns and use a mortar and pestle or spice grinder to grind to a fine powder. Mix with the sea salt and set aside.
Return to the Duck, once the duck is good and tender, remove the foil and return to the oven, and bake for another 15 minutes ( I use upper heat to build crisp skins)
once you have that golden color and beautiful crisp skin, removed from the oven and serve with the pepper salt and also Serve with lettuce leaves and lime wedges.
