Fragrant Crispy Duck Breast

Let's Cook

1. 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.

2. 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.

3. 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.

4. 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.