Twice-Cooked Duck with Star Anise and Sichuan Peppercorns | America's Test Kitchen
This duck is cooked by a two-step method that draws the fat out of a duck by steaming and then crisps the skin by roasting.
Keywords
- Chinese
- Duck
- Asia
- Poultry
- Main Courses
Ingredients
- 4 whole star anise
- 2 teaspoons Sichuan peppercorns
- 1 large piece cassia bark or 1 small cinnamon stick
- 2 tablespoons kosher salt
- 4 thick slices unpeeled ginger
- 1 cup fresh cilantro leaves
- 1 duck (about 4 1/2 pounds), thawed, rinsed, and patted dry (giblets reserved for another use)
- 1 teaspoon dark soy sauce
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