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

Name: Spicy Hong Kong-Style Roast Duck with Pepper and Dried Tangerine Peel
Total time: 45 min
Yield: 1 serving
Ingredients: 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

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45 minTotal time

mediumDifficulty

450kcal / serving

Ingredients

For 1 serving

servings

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

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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

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