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Sichuan Crispy Duck
The recipe I chose for my duck today is not Peking duck, but the Sichuan version. This is the recipe where you can clearly see the double cooking method, which is quite popular in Chinese cuisine. The duck is first steamed for three hours to get rid of the fatty and smelly fats. It is then left dry and deep-fried close to serving to ensure perfect crispy skin. In terms of technique, it is not as complicated as roasting. However, it does require patience and a bit of adventurous cooking spirit.
For recipe, go to this link
Sichuan Crispy Duck
The recipe I chose for my duck today is not Peking duck, but the Sichuan version. This is the recipe where you can clearly see the double cooking method, which is quite popular in Chinese cuisine. The duck is first steamed for three hours to get rid of the fatty and smelly fats. It is then left dry and deep-fried close to serving to ensure perfect crispy skin. In terms of technique, it is not as complicated as roasting. However, it does require patience and a bit of adventurous cooking spirit.
For recipe, go to this link