A great dish for duck novices. You simply steam the duck breasts, then roll them in chill-salt for flavour, and deep-fry for texture. Serve them with the Sichuan salt and pepper, and lemon wedges to squeeze over. Yum!
4 x 200g duck breasts, skin lightly scored
2 tbs plain flour
3 tsp chilli powder
Sunflower oil, to deep-fry
1 long red chilli, seeds removed, thinly sliced
2 spring onions, finely shredded
Lemon wedges, to serve
SICHUAN SALT AND PEPPER
1 tbs whole Sichuan peppercorns
1/4 cup (55g) sea salt flakes
For the Sichuan salt and pepper, place all ingredients in a dry frypan over medium heat. Toast for 1-2 minutes until fragrant, then remove from heat and cool. Grind with a spice grinder or mortar and pestle to a fine powder. Set aside.
Arrange duck breasts, skin-side up, on a heatproof plate that will fit inside a large bamboo steamer basket (if you have a two-level steamer, use smaller plates on each level with two breasts on each). Place plate inside steamer, then sit steamer over a deep saucepan or wok filled with boiling water. Cover, then steam for 14 minutes or until duck is half-cooked.
Meanwhile, combine flour, chilli powder and 3 tsp sea salt flakes in a large bowl.
Carefully remove plate from steamer. Transfer duck to a wire rack and set aside for 20 minutes to cool slightly.
Fill a large saucepan two-thirds full with oil and heat over medium-high heat to 190°C (a cube of bread will turn golden in 30 seconds when oil is hot enough). Toss duck in flour mixture, shaking off excess. Deep-fry for 2-3 minutes until golden and just cooked through. Remove with a slotted spoon and drain on paper towel.
Thinly slice duck and arrange on a platter with a large pinch of Sichuan salt and pepper for sprinkling. Garnish with the chilli and spring onion, and serve immediately with lemon wedges.