Twice-Cooked Duck with Star Anise and Sichuan Peppercorns

Name: Twice-Cooked Duck with Star Anise and Sichuan Peppercorns
Total time: 165 min
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

www.americastestkitchen.com

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

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Cooking tools:

Spice grinder
Wok
Roasting rack
Roasting pan
Carving knife
Pastry brush
Skillet
Mixing bowl
Oven
Aluminum foil
Plastic wrap
Refrigerator
Cutting board
Serving platter
Plate

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