Name: Sichuan duck with snow pea salad
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 4
Ingredients: 1/2 cup (125ml) chinese cooking wine; 2 tablespoon light soy sauce; 2 clove garlic, crushed; 4 centimetre piece fresh ginger (20g), sliced thinly; 1 teaspoon sesame oil; 4 (1.5kg) duck marylands; 2 teaspoon sichuan peppercorns; 1 teaspoon sea salt; 100 gram watercress, trimmed; 150 gram snow peas, trimmed, sliced thinly; 1 small red onion (100g), sliced thinly; 1/2 cup loosely packed fresh coriander leaves; 1/2 cup (70g) roasted unsalted peanuts, chopped coarsely; 2 tablespoon lime juice; 1 tablespoon peanut oil; 1 clove garlic, crushed, extra

Sichuan duck with snow pea salad

There are many classic Chinese dishes that marry duck and sichuan pepper. In this recipe, the fresh-flavoured salad sets off the spicy union to perfection.

Skip to Recipe

Serves 4

Prep

20M

Cook

40M

Marinate

Total

Ingredients

1/2 cup (125ml) chinese cooking wine

2 tablespoon light soy sauce

2 clove garlic, crushed

4 centimetre piece fresh ginger (20g), sliced thinly

1 teaspoon sesame oil

4 (1.5kg) duck marylands

2 teaspoon sichuan peppercorns

1 teaspoon sea salt

100 gram watercress, trimmed

150 gram snow peas, trimmed, sliced thinly

1 small red onion (100g), sliced thinly

1/2 cup loosely packed fresh coriander leaves

1/2 cup (70g) roasted unsalted peanuts, chopped coarsely

2 tablespoon lime juice

1 tablespoon peanut oil

1 clove garlic, crushed, extra

Method

1.Combine cooking wine, sauce, garlic, ginger and sesame oil in large bowl with duck. Cover, refrigerate 3 hours or overnight.

2.Drain duck, discard marinade.

3.Dry-fry peppercorns in small frying pan until fragrant. Crush peppercorns and salt using mortar and pestle, press mixture onto duck skin.

4.Cook duck on heated oiled barbecue turning halfway through cooking time, about 40 minutes or until cooked.

5.Meanwhile, combine remaining ingredients in large bowl, serve with duck.

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