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© 2020 Ching He Huang. All rights reserved.

Spicy Sichuan Duck

Serves : 2 Preparation 10 mins Cooking 7 mins Total 17

Nutrition facts: 545.00 calories 34.30g protein 16.10g carbs 4.80g sugars 38.20g fat 8.10g 4.60g fibre 869.00mg sodium

For the stir-fry: 1 inch pieces of fresh root, peeled and finely grated Ginger 1 fat, deseeded, slice into strips or use hotter Cayenne chillies Fresno chilli 1 teaspoon, whole Sichuan peppercorns 2, whole Dried chilli 200g, washed and trimmed French bean 120g fresh, whole Shiitake mushrooms 2 large pieces of free-range or organic, skin and fat removed, sliced into 1 cm thick long strips Duck breast 2 generous pinches Sea salt 2 generous pinches Ground white pepper 1 tablespoon, or cornstarch Cornflour 3 tablespoon Groundnut oil Seasonings: 2 tablespoons Chinkiang black rice vinegar 2 tablespoons Low sodium light soy sauce 1 tablespoon Chilli oil 1 tablespoon Toasted sesame oil Easy & delicious stir fry.

Spicy Sichuan Duck

Serves : 2
Preparation time 10 Minutes
Cooking time 7 Minutes

per serving

Cals

545.00

Protein (g)

34.30

Carbs (g)

16.10

Sugars (g)

4.80

Fat (g)

38.20

Sat Fat (g)

8.10

Fibre (g)

4.60

Sodium (mg)

869.00

duck

Source from

Ching He Huang Web Site

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About the recipe

Easy & delicious stir fry.

For the stir-fry

Ginger - 1 inch pieces of fresh root, peeled and finely grated
Fresno chilli - 1 fat, deseeded, slice into strips or use hotter Cayenne chillies
Sichuan peppercorns - 1 teaspoon, whole
Dried chilli - 2, whole
French bean - 200g, washed and trimmed
Shiitake mushrooms - 120g fresh, whole
Duck breast - 2 large pieces of free-range or organic, skin and fat removed, sliced into 1 cm thick long strips
Sea salt - 2 generous pinches
Ground white pepper - 2 generous pinches
Cornflour - 1 tablespoon, or cornstarch
Groundnut oil - 3 tablespoon

Seasonings

Chinkiang black rice vinegar - 2 tablespoons
Low sodium light soy sauce - 2 tablespoons
Chilli oil - 1 tablespoon
Toasted sesame oil - 1 tablespoon

Steps

Prepare all the ingredients. Then season the duck breast pieces with cracked sea salt, ground white pepper and then toss it lightly with the cornflour.
Heat a wok over high heat until smoking, add the groundnut oil and give the oil a swirl in the wok to distribute the oil. Then add in the ginger and chillies and stir for a few seconds to release their aroma. Add in the Sichuan peppercorns and tear in the dried chillies, make some space in the wok and add the duck pieces, letting them brown on one side before tossing. Cook stirring for two minutes. As the duck cooks and browns, add the Shaosing rice wine to de-glaze the wok.
Push the duck to one side of the wok with your spatula, make some space and add in the French beans and shitake mushrooms. Toss all the ingredients together cooking for two minutes until the French beans have turned a deeper green, the mushrooms have softened and the duck is cooked.
Season with Chinkiang black rice vinegar, low sodium light soy, chilli oil, toasted sesame oil and serve immediately with steamed Jasmine rice or egg fried rice.

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For the stir-fry

Ginger - 1 inch pieces of fresh root, peeled and finely grated
Fresno chilli - 1 fat, deseeded, slice into strips or use hotter Cayenne chillies
Sichuan peppercorns - 1 teaspoon, whole
Dried chilli - 2, whole
French bean - 200g, washed and trimmed
Shiitake mushrooms - 120g fresh, whole
Duck breast - 2 large pieces of free-range or organic, skin and fat removed, sliced into 1 cm thick long strips
Sea salt - 2 generous pinches
Ground white pepper - 2 generous pinches
Cornflour - 1 tablespoon, or cornstarch
Groundnut oil - 3 tablespoon

Seasonings

Chinkiang black rice vinegar - 2 tablespoons
Low sodium light soy sauce - 2 tablespoons
Chilli oil - 1 tablespoon
Toasted sesame oil - 1 tablespoon