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Fragrant Crispy Duck Breast


Fragrant Crispy Duck Breast
1 to 1 ½ pounds skin on duck breasts
3 Tablespoon Sichuan Pepper Salt
2 Tablespoons Shao Xing wine (made by toasting two tablespoons Sichuan peppercorns with a teaspoon of white pepper powder, and a tablespoon of sea or kosher salt, and grinding them)
1/4 cup cornstarch, for dredging
1/4 cup flour, for dredging
1 Tablespoon soy sauce
Vegetable oil, for frying

1. Rinse duck breasts, and pat them dry with paper towels, then score them with crisscross pattern, and rub two teaspoons of pepper-salt into the flesh, and place it in a zip-lock bag and let it brine overnight.
2. Place duck in a deep dish over boiling water leaving one inch of space surrounding the plate they are in, and steam for forty-five minutes, then remove the duck pieces to a large plate.
3. In medium bowl, combine cornstarch and the flour. Drizzle soy sauce on flesh-side of the breasts, then dredge them in the flour mixture, then line a plate with several layers of paper towels, and set this aside.
4. In a wok, heat enough oil to 350 degrees F and carefully add the duck breasts and fry them for three to five minutes or until they are golden brown and crispy. Then transfer them to a paper-towel-lined plate to drain before slicing them into half-inch pieces. Arrange them on serving plate. Serve the rest of the pepper-salt on the side.

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