Serves 1
Directions
- 1Cure the duck overnight with salt, sugar, star anise, Sichuan peppercorns and orange zest.
- 2Rinse off the cure.
- 3Confit the duck in its own fat with scallion, garlic and ginger.
- 4Cook low and slow until the meat is pull-apart tender.
- 5Separate the skin, shred the meat, and crisp up the skin in the duck fat.
- 6Chop up the crispy skin for a rich crunchy garnish.
- 7Scramble some eggs.
- 8Crisp up the shredded duck in that infused fat.
- 9Add shallot, Fresno chili, ginger and garlic.
- 10Add the day old rice.
- 11Season it up, adding the soy sauce around the rim of the wok.
- 12Add the eggs.
Ingredients
- duck legs
- salt
- sugar
- star anise
- Sichuan peppercorns
- orange zest
- duck fat
- scallion
- garlic
- ginger
- eggs
- Fresno chili
- shallot
- day-old rice
- soy sauce
Equipment
wooden spoonwokspatulamortar and pestle
Tips
- Add the soy sauce around the rim of the wok so it will caramelize on contact.
Related recipes
Beef and Mushroom in Black Pepper Sauce
Chinese · Soup
Egg Roll in a Bowl
Chinese · Soup
Mongolian Beef Noodles
Chinese · Soup
High Protein Crispy Garlic Chicken Fried Rice
Chinese · Soup
Waterless Chicken Soup
Chinese · Soup30m
Crispy Pork Chili Garlic Noodles
Chinese · Soup20m
Sundubu-jjigae
Chinese · Soup15m
Beef Noodles (New Nan)
Chinese · Soup
Spicy Garlic Chili Oil
Chinese · Soup5m
Mie Gacoan
Chinese · Soup
Bang Bang Chicken Dinner
Chinese · Soup10m
Sundubu jjigae
Chinese · Soup15m