Original recipe is using the whole duck. But it is way too complicated and take too much time. So I replace it with duck breast. The steps are simple. It is quick to finish it as well. And the taste is still super delicious.
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Ingredients
- 700 g duck breasts (3 pieces)
Chinese marinate aromatic herbs
- 3 pcs bay leaves
- 2 pcs green onion
- 2 pcs slices of ginger
- 4 pcs garlic
- 2 pcs cinnamon stick
- 2 pcs star anise
- ½ tsp cloves
- 1200 ml water
Suggested additional herbs
- 2 tsp fennel seed
- 2 pcs licorice
- 2 pcs dried tangerine peels
- 2 pcs cardamom
Homemade Szechuan pepper salt
- 2 tbsp Szechuan peppercorn
- 4 tbsp sea salt
Instructions
- Heat the pan over medium heat. Add in the salt and heat it up for 1 min. Add in the peppercorn and stir fry until the salt turn lightly brown. Put it aside.
- Rinse and pat dry the duck breast. Remove the grains. Coat both side with 1/2 tbsp pepper salt. Marinate it for 6 hours.
- Add the aromatic herbs into the pot. Bring it to boil over high heat. Cover and simmer for 2-3 mins
- Add in the duck breast (with peppercorns). Bring the mixture to boil again. Cover and simmer for 5 mins
- Turn off the heat. Let it sit for about 30-35 mins. Take the duck breast out and cool it down. Slice it and enjoy.