Family friendly Main Asian

Crisp-skinned Sichuan duck with lotus root and edamame stir-fry

Name: Crisp-skinned Sichuan duck with lotus root and edamame stir-fry
Prep time: 380 min
Cook time: 110 min
Total time: 490 min
Yield: 4
Cuisine: /asian, /asian recipes, /chinese
Ingredients: 2 teaspoons whole Sichuan peppercorns; 1/4 teaspoon ground star anise; 1.8kg whole duck; 2 whole star anise; 1 piece cassia bark or 1 cinnamon quill; 2cm piece ginger, sliced; 1 spring onion, cut into 3 lengths; 2 tablespoons dark soy sauce; 2 tablespoons Chinese rice wine (shaohsing) or dry sherry; 1 cup plain flour, to dust; Vegetable oil, to deep-fry; 1 tablespoon peanut oil; 2 red eschalots, thinly sliced; 1 tablespoon grated ginger; 2 garlic cloves, finely chopped; 500g fresh lotus root, peeled, sliced into 5mm rounds (or use 400g frozen sliced lotus root); 350g frozen edamame beans, shelled; 100g black (cloud ear) fungus, chopped; 1/4 firmly packed cup (60g) brown sugar; 1/3 cup (80ml) Chinese rice wine (shaohsing) or dry sherry; 1/4 teaspoon sesame oil; 1 teaspoon Chinese black (Chinkiang) vinegar; 2 teaspoons soy sauce

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Crisp-skinned szechuan duck with lotus root and edamame stir-fry

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by Olivia Andrews

Recipe developer, food writer and food stylist

Oct 03, 2015

Crispy duck and Asian vegetable stir-fry is a fragrant gourmet feast for those special occasions.

2 teaspoons whole Sichuan peppercorns
1/4 teaspoon ground star anise
1.8kg whole duck
2 whole star anise
1 piece cassia bark or 1 cinnamon quill
2cm piece ginger, sliced
1 spring onion, cut into 3 lengths
2 tablespoons dark soy sauce
2 tablespoons Chinese rice wine (shaohsing) or dry sherry
1 cup plain flour, to dust
Vegetable oil, to deep-fry

Lotus root and edamame stir-fry

1 tablespoon peanut oil
2 red eschalots, thinly sliced
1 tablespoon grated ginger
2 garlic cloves, finely chopped
500g fresh lotus root, peeled, sliced into 5mm rounds (or use 400g frozen sliced lotus root)
350g frozen edamame beans, shelled
100g black (cloud ear) fungus, chopped
1/4 firmly packed cup (60g) brown sugar
1/3 cup (80ml) Chinese rice wine (shaohsing) or dry sherry
1/4 teaspoon sesame oil
1 teaspoon Chinese black (Chinkiang) vinegar
2 teaspoons soy sauce

Method

1.

Place the Sichuan pepper, ground star anise and 1 1/2 tablespoon sea salt in a frypan over medium heat. Dry-fry for 2 minutes until fragrant. Cool, then pound to a powder using a mortar and pestle.
2.

Rinse duck inside and out and dry well with paper towel. Place whole star anise, cassia, ginger and spring onion in duck cavity, then rub powdered spice mix into skin. Cover and chill for at least 4 hours, preferably overnight, for flavours to infuse.
3.

Cook duck in a large steamer set over boiling water for about 1 hour 30 minutes until cooked (juices run clear when thigh is pierced). Cool for 2 hours to dry out.
4.

Mix soy and wine, then rub well all over duck. Dust in flour, shaking off excess.
5.

Half-fill a large wok with oil and heat to 190°C (a cube of bread will turn golden in 30 seconds when oil is hot enough). Carefully add duck, breast-side down, then cook for 4 minutes. Turn and cook for a further 4 minutes until deep golden all over. Drain on paper towel and rest in a warm place while you make the stir-fry.
6.

For the stir-fry, heat peanut oil in a wok over medium-high heat. Cook eschalot, ginger and garlic for 1 minute or until fragrant. Add lotus, stir-fry for 1 minute, then beans and toss for 1 minute. Add fungus and cook for 1 minute, then sugar and cook for 1-2 minutes until dissolved. Stir in wine, seasame oil, vinegar and soy.
7.

Carve duck or cut into smaller pieces using a cleaver, then serve with stir-fry.