Peking Duck in Chili Schezwan Pepper is basically a Chinese dish which is very spicy and delicious. It is mainly served with fried rice, but you can serve it with plain rice also. In authentic recipe they serves pickled radish with it. But you can serve it individually. Actually it is a process to marinate the duck with maltage and then roasting it with szechuan spices. These spices adds the authentic chinese flavor in this dish.
Peking Duck In Chili Schezwan Pepper:
Preparation Time: 30 Minutes
Cooking Time: 1 Hour 15 Minutes
Whole Duck 1
water 8 cups
Ginger 1 piece
Scallion 1 (make halves out of it)
Honey 3 tablespoon
White Vinegar 1 tablespoon
Thierry 1 tablespoon
Cornstarch 1 ½ tablespoon (mix it with 3 tablespoon of water)
For Making Sauce You Will Need:
Olive oil 100 ml
Garlic 2 tablespoon (chopped)
Chopped Ginger 2 tablespoon
Schezwan Pepper 2 teaspoon
Red Chili Oil 1 teaspoon
Dark Soy Sauce 2 teaspoon
Vegetable Stock 200 ml
salt to taste
sugar 2 teaspoon
White Pepper powder 1 teaspoon
Vinegar 2 teaspoon
Corn Flour 2 teaspoon
Spring Onion 2 tablespoon (cut it into dice form)
Clean whole duck in Lukewarm water. Strain the excess water from the duck. If needed you can wipe it with paper napkin to remove water from it. Now tie it with a thread in the neck portion.
Fill a big vessel with 8 cups of water and allow it boil. Now pour ginger, Scallion, Vinegar and Thierry in it. Now boil it for some time. In the mean time clean all the veggies with water and strain the excess water.
Now pour the cornstarch solution in the vessel that you have made previously. Stir the whole thing continuously so that there was no lump in it.
Now keep the duck in a sieve and keep the sieve in the big vessel for 10 minutes. Take out of it after 10 minutes from the vessel and keep it in open place for drying about six hours.
Then preheat your oven in 350 degree Celsius temperature. Now grease the grill rack with a little oil in well manner. Now keep the duck breast on the grill rack. Also grease the dark breast with oil.
Put a bowl full with water under the grill rack when you are roasting the duck. Roast the duck for 30 minutes keeping the breast side up and then turn it to the other side. Roast the other side for another 30 minutes.
Again keep the breast side up and again roast this side for 10 minutes. Now keep it aside to cool it for some time. Then cut the upper crispy skin with a sharp knife. You can serve this crispy skin with bread roll.
Then cut the flesh from the whole duck and shred it well. Keep it aside to use in the later part of this recipe.
Take a non stick pan, pour oil in it and allow it to boil. Pour chopped ginger and garlic in it. Sauté it until it turns golden. Then pour the dark meat and stir to mix.
Pour schezwan sauce, chili oil and dark soy sauce in it. Cook the whole thing for 2 minutes to mix the ingredients well.
Mix a solution with water and corn flour. Then pour it in the pan to make the gravy thick and stir it continuously to avoid lump formation. Then pour chopped spring onion and fried tofu. Mix well and serve hot Peking Duck in Chili Schezwan Pepper.