Fragrant Crispy Duck Breast
- 30m Prep Time
- 55m Cook Time
- 14h Ready In
Crispy duck breast with a flavorful dry brine, steamed then deep-fried for golden, crunchy skin. Served with Sichuan pepper salt.
Ingredients
- skin-on duck breasts
- 29.6 ml Shaoxing wine or dry Marsala wine
- 44.4 ml Sichuan Pepper Salt divided
- 59.1 ml cornstarch for dredging
- 59.1 ml flour for dredging
- 14.8 ml soy sauce
- Vegetable oil for frying
Nutrition (per serving, estimated)
Estimated based off 5 of 7 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 2.73 mg
- Iron: 0.51 mg
- Magnesium: 4.17 mg
- Phosphorus: 15.6 mg
- Potassium: 21.7 mg
- Zinc: 0.08 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- skin-on duck breasts
- 29.6 ml Shaoxing wine or dry Marsala wine
- 14.8 ml soy sauce
Prepare
- 44.4 ml Sichuan Pepper Salt, divided
- 59.1 ml cornstarch, for dredging
- 59.1 ml flour, for dredging
- Vegetable oil, for frying
Let's Cook
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Step 1.
Rinse the duck breasts and pat them dry with paper towels. Using a very sharp knife, score the duck skin in a crisscross pattern, being careful not to cut into the flesh. Drizzle the breasts with Shaoxing wine or dry Marsala wine, then rub 2 teaspoons of the Sichuan Pepper Salt into the duck, especially into the crevices of the skin. Place the duck in a ziplock bag or a bowl covered with plastic wrap and refrigerate overnight to brine.
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Step 2.
The next day, set up a steamer over high heat and bring the water to a boil. Place the duck breasts in a deep dish (such as a pie plate) that can hold the breasts and the rendered fat. Place the dish in the steamer, ensuring at least 1 inch of space around the plate for steam circulation. Steam for 45 minutes. Remove the dish from the steamer and transfer the duck pieces to a large plate.
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Step 3.
In a medium bowl, combine the cornstarch and flour. Drizzle the soy sauce on the flesh side of the duck breasts, then dredge each breast in the flour mixture, coating evenly.
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Step 4.
Line a plate with a few layers of paper towels and set aside. In a wok over medium-high heat, add enough vegetable oil to submerge the duck breasts. Heat the oil to 350°F on an instant-read thermometer. Carefully add the duck breasts and fry for 3 to 5 minutes, until golden brown and crispy. Transfer the duck to the prepared paper towel-lined plate to drain. Slice the duck into ½-inch-thick pieces, arrange on a serving plate, and serve with the remaining Sichuan Pepper Salt on the side.