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Air Fryer Crispy Sichuan Duck
Air Fryer Crispy Sichuan Duck is a modern British recipe for a classic crispy Asian-spiced duck that's adapted to be cooked in an air fryer. The full recipe is presented here and I hope you enjoy this classic British version of: Air Fryer Crispy Sichuan Duck.
prep time
20 minutes
cook time
120 minutes
Total Time:
140 minutes
Additional Time:
(+24 hours drying)
Serves:
4
Rating: 
Tags : Spice RecipesBritish Recipes
Who doesn’t love a crispy Asian-style duck? Here I’m combining it with one of my favourite spices, Chinese Sichuan peppercorns. Despite the name these are not true pepper (in fact they’re a member of the citrus family) yet the tingling mouth-numbing effect is almost (but not quite) unique in the plant world.
Ingredients:
For the Duck:
1 whole fresh duck (approximately 2.2kg [5 lbs])
750ml (3 cups) water
2 tbsp (heaped) maltose
1 tbsp rice vinegar
3 shallots, peeled
5 garlic cloves, peeled
For the Marinade:
3 tbsp fermented bean paste
2 tsp five spice powder
2 tsp whole Sichuan peppercorns, toasted until aromatic and ground to a powder
2 whole star anise (ground)
½ tsp ground cassia bark (normally I recommend true cinnamon rather than cassia, but in this case cassia bark is preferable as it enhances the red colour)
2cm (1 in) piece of ginger, ground to a paste
3 shallots, ground into a paste
5 garlic cloves, ground to a paste
2 tbsp dark soy sauce
2 tbsp Chinese rice wine (shaohsing) or dry sherry
1 tsp sea salt
1 tsp ground black pepper
Method:
Trim any excess fat from inside the duck then rinse thoroughly. Sprinkle 1 tbsp salt over the duck and spread evenly all over including the cavity. Set aside to rest for 20mins. After this time, rinse the bird well and pat dry with kitchen paper. Insert a S hook through the neck of the duck.
Combine water, maltose and vinegar in a wok. Bring to boil. Hold up the duck with the S-hook, then bathe the bird with the boiling mixture several times (easiest done with a ladle). Hang the duck in an airy area and allow to dry for 2 hours.
Bring the maltose mixture to boil again then use it to bathe the duck a second time. Allow to dry for 1 hour.
Combine the marinade ingredients and mix well. Spread the mixture into the cavity of the duck. Transfer the whole duck into the refrigerator and allow to marinade for at least 24 hours.
The following day remove the duck from fridge and bring it to room temperature before roasting.
Pre-heat your air-fryer to 200°C (400°F) for 5 minutes. Roast the duck at 220°C (430°F) for 15 mins. Reduce the temperature to 180°C (360°F) and continue to roast for another 45 minutes, or until the skin is crisp and golden brown.
Allow to cool completely before slicing and serving.
