Easy recipe Salt And Szechuan Pepper Duck Recipe

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one (about twokg) fresh or frozen thawed duck, neck removed about fivecm piece fresh ginger, peeled, thinly sliced two tablespoons dry sherry two tablespoons kecap manis one teaspoon Chinese five spice one tablespoon sea salt flakes one teaspoon ground szechuan pepper one tablespoon peanut oil fourty-fiveg (one quarter cup) whole blanched almonds one bunch baby bok choy, quartered lengthways one bunch choy sum, coarsely chopped one tablespoon soy sauce Steamed SunRice Jasmine Fragrant Rice, to serveStep one Preheat oven to two hundredC. Salt And Szechuan Pepper Duck Recipe. Wash the duck inside and out under cold running. water (Recipes by ingridients water) Pat dry with paper towel. Use a metal or bamboo skewer to pierce the breast (Recipes by ingridients breast) all over. Salt And Szechuan Pepper Duck Recipe. Place the ginger in the cavity. Place the duck, breast-side down, in a large roasting pan. Step two Combine the sherry, kecap manis and Chinese five spice in a small bowl. Salt And Szechuan Pepper Duck Recipe. Brush half the sherry mixture over the duck. Roast, uncovered, in preheated oven for about thirty minutes. Step three Reduce oven temperature to one hundred and eightyC. Remove duck from oven and turn breast-side up. Brush with half the remaining sherry mixture and roast for a further fourty-five minutes. Remove duck from oven and turn breast-side down. Brush with remaining sherry mixture and roast for a further about thirty minutes or until the juices run clear when the thigh is pierced with a skewer. Salt And Szechuan Pepper Duck Recipe. Turn the oven off. Transfer duck to a heatproof serving platter. Cover loosely with foil and return to the oven to keep warm. Step four Meanwhile, heat a small frying pan over low heat. Add the sea salt flakes and szechuan pepper and cook, stirring, for one minute or until fragrant. Remove from heat and set aside. Step about five Heat half the oil in a wok over high heat until just smoking. Add the almonds and stir-fry for two minutes or until toasted. Salt And Szechuan Pepper Duck Recipe. Transfer to a plate. Heat the remaining oil in the wok over high heat until just smoking. Add the bok choy and choy sum and stir-fry for three minutes or until just wilted. Add the toasted almonds and soy sauce and stir-fry for one minute or until well combined and heated through. Step six Use sharp kitchen scissors to cut the duck along either side of the backbone. Discard the backbone. Cut the duck in half again to make four equal portions. Salt And Szechuan Pepper Duck Recipe. Place steamed rice in serving bowls. Top with almond (Recipes by ingridients almond) mixture and pieces of duck. Salt And Szechuan Pepper Duck Recipe. Sprinkle duck with the szechuan pepper mixture and serve immediately.. Salt And Szechuan Pepper Duck Recipe.