Spicy Hong Kong-Style Roast Duck with Pepper and Dried Tangerine Peel

Experience the bold flavors of Hong Kong with this spicy roast duck recipe, enhanced with Sichuan pepper, fragrant dried tangerine peel, and a touch of black pepper. Perfect for those who love a fusion of spicy and aromatic tastes.

Steps

1. Preheat your oven to 375°F (190°C). 2. In a small bowl, mix the soy sauce, Sichuan peppercorns, black pepper, dried tangerine peel, sugar, and salt to form a marinade. 3. Rub the marinade all over the duck leg, ensuring it’s well coated. 4. Heat vegetable oil in an oven-safe skillet over medium-high heat. 5. Place the duck leg skin side down in the skillet and sear for about 5 minutes until the skin is crispy. 6. Flip the duck leg and transfer the skillet to the preheated oven. 7. Roast for 25-30 minutes, or until the duck is cooked through and the skin is golden brown. 8. Remove from the oven and let it rest for 5 minutes before slicing. 9. Garnish with fresh cilantro before serving.

1 duck leg 1 tablespoon soy sauce 1 teaspoon Sichuan peppercorns 1 teaspoon black pepper 1 teaspoon dried tangerine peel (soaked in water for 10 minutes) 1 teaspoon sugar 1 tablespoon vegetable oil Salt to taste Fresh cilantro for garnish