This recipe came to The Times from the chef Jean-Georges Vongerichten, who served it at 66 in New York. It takes a little unattended prep time and commitment, but the results are tender and fragrant and practically fall off the bone. The duck marinates in a spice rub in the fridge overnight, and then is steamed, quartered and fried. Serve it with Chinese pancakes, hoisin sauce and scallions.
Ingredients
- 16-pound duck
- ⅔ cup kosher salt
- ¼ cup black peppercorns
- 5 tablespoons Sichuan peppercorns
- 3 tablespoons cumin seeds
- 2 tablespoons five-spice powder
- 63-by- 1/8-inch slices peeled fresh ginger root
- 12 scallions, 6 cut into 3-inch lengths, 6 finely shredded
- Flour for dusting
- 1 to 2 cups peanut oil
- Chinese mandarin pancakes (see note)
- Hoisin sauce
4 to 6 servings
Preparation
- Rinse and dry the duck. Rub it inside and out with a mixture of salt, peppercorns, cumin and spice powder, then refrigerate in a plastic bag overnight.
- Brush the spices off the duck and stuff the ginger and 3-inch lengths of scallion into the cavity. Steam, covered, for 2 hours, adding boiling water as necessary.
- Remove the duck and discard the ginger and scallions. Cool until dry, about 2 hours.
- Cut the duck into quarters, dust with flour and shake off excess. Fry the legs and thighs in peanut oil for 12 to 15 minutes, breasts 8 to 10 minutes, until crisp. Drain, and when cool, shred the meat with a fork.
- To serve, brush each pancake with hoisin to taste, add some shredded duck and scallions and roll up as for Peking duck.
- Purchase pancakes from a Chinese restaurant and steam them inside a foil package.
Dining and Cooking