Xiāng Sū Yā - 香酥鸭 - Sichuan crispy duck

Xiāng Sū Yā - 香酥鸭
Sichuan crispy duck

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Ingredients:
4 duck legs
1 tbsp Shaoxing rice wine
1 tbsp salt
1 tsp five-spice powder (see recipe)
4 spring onions
5 cm jahe/ginger
oil

Garnish:
bao buns
spring onion, in strips
cucumber, in strips
chili garlic sauce (see recipe) / hoisin sauce / plum sauce

Preparation:
Finely chop the spring onion and the jahe into thin slices/julienne. Rub the legs in with the rice wine, salt and five-spice powder. Place half the spring onion and jahe on a plate and place the legs on top. Place the remaining spring onion and jahe on top and let it marinate for at least 12 hours.
Then steam the legs over medium heat for 90 minutes until tender. Then remove the spring onion and jahe and let the legs cool.
Heat the oil in a pan and fry the legs until crispy and golden brown. Remove the legs from the pan and let them drain and cool. Debone the legs and cut the meat into slices.
Serve the meat in the bao bun with some spring onion, cucumber and some sauce.