Crispy Aromatic Duck with Plum Sauce

Ingredients

• 2 whole (about 700g) Duck legs (bone-in, skin on)
• 2 tsp Chinese five-spice powder
• 1 tsp Sichuan peppercorns
• 1 tbsp Salt
• 2 tbsp Shaoxing wine
• 4 slices Fresh ginger
• 2 whole Scallions
• 2 whole Star anise
• 4 cups Vegetable oil (for deep-frying)
• 6 whole Plums (ripe, pitted and chopped)
• 2 tbsp Rice vinegar
• 3 tbsp Sugar
• 1 tbsp Soy sauce
• 2 cloves Garlic
• 1/2 whole Cucumber (thinly sliced, for serving)(optional)
• 8 pieces Mandarin pancakes or steamed buns(optional)

Instructions

1. 1

   Toast the Sichuan peppercorns in a dry pan for 1-2 minutes until fragrant, then grind with the five-spice powder and salt. Rub the spice mix all over the duck legs, pour the Shaoxing wine over, and marinate for 45 minutes (within the prep time).

2. 2

   Make the plum sauce: combine plums, sugar, rice vinegar, soy sauce, and minced garlic in a saucepan. Simmer over medium-low heat for 15-20 minutes until the plums break down and the sauce thickens. Blend until smooth or leave chunky, then set aside.

3. 3

   Place the duck legs in a steamer with the ginger, scallions, and star anise. Steam over high heat for 60 minutes until the meat is very tender and the fat has rendered out. Remove and pat the skin completely dry — this is essential for crispness.

4. 4

   Heat the vegetable oil in a deep pot or wok to 180°C (350°F). Deep-fry the duck legs one at a time for 4-5 minutes, pressing gently, until the skin is deep golden brown and shatteringly crisp. Drain on a wire rack.

5. 5

   Rest the duck for 5 minutes, then chop into pieces. Serve with the warm plum sauce, cucumber slices, and mandarin pancakes or steamed buns.