Sichuan-peppered duck with honey sauce
A recipe from the Good Food collection.
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- 2 tablespoons sichuan pepper, dry-fried until fragrant
- 1 teaspoon five-spice powder
- 1½ teaspoons salt
- 120 g (4¼ oz/1 cup) cornflour (cornstarch)
- 1 Chinese barbecued duck, removed from bone, cut into 2 cm (¾ inch) cubes
- 270 ml (9½ fl oz) vegetable oil
- 300 g (10½ oz/1 bunch) choy sum, chopped into 5 cm (2 inch) pieces
- 2 teaspoons sesame oil
- 4 cm (1½ inch) piece fresh ginger, finely diced
- 185 ml (6 fl oz/¾ cup) chicken stock
- 1½ tablespoons honey
- steamed jasmine rice, to serve
1. Crush the pepper, five spice and salt to a fine powder using a mortar and pestle. Combine with the cornflour in a large bowl.
2. Toss the barbecued duck through the flour. Meanwhile, heat 250 ml (9 fl oz/1 cup) of the vegetable oil in a frying pan.
3. When hot, add the duck to the oil in batches. When crisp and golden, remove the duck and drain on paper towel.
4. Put a wok on medium–high heat, add the remaining vegetable oil and the sesame oil. Add the ginger and fry until softened. Add the choy sum and stir-fry for 1 minute.
5. Add the chicken stock and simmer for 2 minutes, or until the choy sum is tender. Remove the choy sum and reduce the cooking liquid by half. Add the honey and put the duck and choy sum back in the liquid. Toss to coat, and serve with steamed jasmine rice.