Large Fragrant Duck Recipe
Our house specialty. Succulent fresh duck spiced with cinnamon and star anise. Served with steamed bao buns, sichuan peppercorn salt and sweet plum sauce. (can not be made gluten free)
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Ingredients
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Duck and Accompaniments
Method
Cooking Instructions
- 1
Prepare the Duck
Preheat the oven to 375°F (190°C). Rinse the duck under cold water and pat dry with paper towels. Rub the duck inside and out with salt, cinnamon, and star anise.
- 2
Roast the Duck
Place the duck on a roasting rack in a roasting pan. Roast in the preheated oven for about 1.5 to 2 hours, or until the internal temperature reaches 165°F (74°C). Baste the duck with its own juices every 30 minutes.
- 3
Prepare Sichuan Peppercorn Salt
In a dry skillet over medium heat, toast the Sichuan peppercorns until fragrant, about 2-3 minutes. Remove from heat, let cool, and then grind them into a fine powder. Mix with salt and set aside.
- 4
Steam Bao Buns
While the duck is roasting, prepare the bao buns according to package instructions, typically by steaming them for about 10 minutes until fluffy.
- 5
Serve
Once the duck is cooked, let it rest for 15 minutes before carving. Serve with steamed bao buns, Sichuan peppercorn salt, and sweet plum sauce on the side.
