John Myers
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Baked Szechuan Duck
The perfect baked szechuan duck recipe with a picture and simple step-by-step instructions.
Szechuan sauce:
- 1 piece Duck breast fillet, frozen or roast duck, frozen
- 1 Pc. Spring onions, rolls
- 20 g Galangal, diced
- 1 piece Onion, roasted
- 1 tbsp Sesame oil
- 1 tbsp Soy sauce light, ready-made product
- 2 tbsp “Alter Wein” (Sherry)
- 1 tbsp Food starch
- 2 tbsp Szechuan spice mix in m. KB
- 1 tsp 5-Gewürze-Pulver Gewürzmischung in m. KB
- 1 tsp Hot Wok No. 1 spice mixture in w. KB
- 2 tbsp Cooking liquid (gravy, rice water, vegetable water)
Preparation:
- Heat the oven to 225 ° C and prebake the duck meat in the preheated oven for 15 minutes.
Garnish:
- Cooked lime rice is served as a side dish. To do this, bring the water to the boil and let the rice simmer for 15 minutes (depending on the package, please note). Garnish with hazelnuts, oil and lime juice. Remove the cooking water for the sauce and pour it into a cup.
Sauce:
- Divide the spring onions, ginger and onions appropriately and mix with the other ingredients, as well as the cooking water, starch and spices to make a cold sauce, let simmer in the pan and partly distribute on the pre-baked meat. Bake the duck for at least another 20 minutes.
Portioning:
- Use a chef’s knife or electric knife and a meat fork to cut the meat into bite-sized pieces. Pour the sauce on a plate again.
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