We’re celebrating Lunar New Year with chef Jenny Dorsey’s Earl Grey-Sichuan Pepper Duck! Citrusy and tongue-tingling Sichuan peppers combine with rich bergamot-flavored Earl Grey tea leaves and warming allspice to make a crust that infuses the duck with flavor and crisps up as the duck is seared, then roasted. While the duck breasts cure, the carcass is used to make a fragrant stock that is delicious for sipping, or thickened into a jus to ladle over the sliced duck.

Quick Info

⏱️ 2040 min • 🍽️ 2 servings • ⭐ 64%

Tags

[Dairy-Free] • [Gluten-Free] • [Dinner] • [Fusion] • [Under 1 Hour] • [High-Protein] • [Low-Sugar] • [High-Fiber]

Ingredients

• 2 duck breasts, tenderloins removed
• 1 teaspoon kosher salt
• 2 ounces high-quality whole red Sichuan peppercorns
• 2 ounces high-quality loose Earl Grey tea leaves
• 1 ounce whole dried allspice berries
• 1 tablespoon duck fat or neutral oil, plus more as needed
• 1 tablespoon whole coriander seeds
• ½ medium yellow onion, sliced
• 4 garlic cloves, sliced
• 1 2-inch piece of fresh ginger, peeled and sliced
• 2 teaspoons kosher salt, plus more to taste
• 2 tablespoons Shaoxing wine
• 1 duck carcass, broken into 4 pieces
• ¼ teaspoon sugar, plus more to taste
• ½ cup water, plus more as needed
• 2 tablespoons cornstarch
• Spice grinder

Instructions Preview

1. Place a wire rack on top of a rimmed bakin…
2. Set the duck breasts on the rack and, usin…
3. In a spice grinder, combine the Sichuan pe…

…and 15 more steps

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Recipe by: Jenny Dorsey • From: Tasty