Sichuan Duck with Dried Chilli and Spring Onion
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Ingredients
- 2 duck breasts, skin scored, sliced
- 8 dried red chillies
- 1 tsp sichuan peppercorns
- 3 garlic cloves
- 4 spring onions
- 1 tbsp dark soy sauce
- 1 tbsp chinese rice wine
- 2 tbsp groundnut oil
Nutrition (per serving)
- Calories
- 268 kcal
- Protein
- 15.8 g
- Carbohydrate
- 2.8 g
- of which sugars
- 1.1 g
- Fat
- 21.2 g
- of which saturates
- 5.5 g
- Fibre
- 1.1 g
- Salt
- 0.86 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Toss the sliced duck breast with the chinese rice wine and leave to marinate for 10 minutes.
- 2
Heat the groundnut oil in a wok until hot and stir-fry the duck for 3 minutes, until browned and cooked through with no pink remaining, then lift out.
- 3
Pour off any excess fat, then fry the dried red chillies and sichuan peppercorns for 30 seconds until fragrant, taking care not to burn them.
- 4
Add the garlic and fry for 30 seconds more.
- 5
Return the duck to the wok with the dark soy sauce and the spring onions, cut into lengths, and toss together for 1 minute.
- 6
Serve hot with steamed rice.
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