Crispy Duck's Head with Spicy Szechuan Sauce

Ingredients

• 4 duck's heads 4 duck's heads
• 1 cup all-purpose flour (120g) 1 cup all-purpose flour (120g)
• 1 teaspoon salt 1 teaspoon salt
• 1 teaspoon Szechuan peppercorns, crushed 1 teaspoon Szechuan peppercorns, crushed
• Vegetable oil, for frying Vegetable oil, for frying
• For the Spicy Szechuan Sauce: For the Spicy Szechuan Sauce:
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 tablespoon ginger, minced 1 tablespoon ginger, minced
• 2 tablespoons Szechuan peppercorns, crushed 2 tablespoons Szechuan peppercorns, crushed
• 2 tablespoons chili bean paste 2 tablespoons chili bean paste
• 1 tablespoon soy sauce 1 tablespoon soy sauce
• 1 tablespoon rice vinegar 1 tablespoon rice vinegar
• 1 tablespoon sugar 1 tablespoon sugar
• 1/2 cup chicken broth (120ml) 1/2 cup chicken broth (120ml)
• 1 green onion, chopped (for garnish) 1 green onion, chopped (for garnish)

Nutrition

• Calories: 320 kcal / 1340 KJ
• Fat: 18g (Saturated Fat: 4g)
• Carbohydrates: 25g (Sugar: 2g)
• Protein: 15g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Clean the duck's heads thoroughly, removing any feathers and excess fat. Rinse them under cold water and pat dry.
2. 2.
   In a shallow bowl, combine the all-purpose flour, salt, and crushed Szechuan peppercorns.
3. 3.
   Heat vegetable oil in a deep fryer or large pot to 180°C (350°F).
4. 4.
   Coat each duck's head in the flour mixture, ensuring they are evenly coated.
5. 5.
   Carefully place the coated duck's heads into the hot oil and fry for about 8-10 minutes, or until golden brown and crispy. Flip them halfway through to ensure even cooking.
6. 6.
   Remove the duck's heads from the oil and drain on a paper towel to remove excess oil.
7. 7.
8. 8.
   For the Spicy Szechuan Sauce:
9. 9.
   Heat vegetable oil in a pan over medium heat. Add minced garlic and ginger, and sauté until fragrant.
10. 10.
    Add crushed Szechuan peppercorns and chili bean paste to the pan, stirring well to combine.
11. 11.
    Stir in soy sauce, rice vinegar, sugar, and chicken broth. Simmer for 5 minutes, allowing the flavors to meld together.
12. 12.
    Remove the sauce from heat and let it cool slightly.
13. 13.
    Serve the crispy duck's heads with the Spicy Szechuan Sauce, garnished with chopped green onions.

Treat your ingredients with care...

• Duck's heads — Ensure that the duck's heads are thoroughly cleaned and free of any feathers or excess fat before cooking.
• Szechuan peppercorns — Crush the peppercorns just before using to preserve their aromatic and numbing qualities.
• Chili bean paste — Adjust the amount of chili bean paste according to your desired level of spiciness.

Tips & Tricks

• For an extra crispy texture, you can double-fry the duck's heads. After the initial frying, let them cool for a few minutes, then fry them again for a shorter time until they reach the desired crispiness.
• Adjust the amount of Szechuan peppercorns and chili bean paste according to your personal preference for spiciness.
• Serve the dish with a side of steamed rice to balance the flavors and textures.

Serving advice

Serve the Crispy Duck's Head with Spicy Szechuan Sauce as an appetizer or as part of a Chinese feast. Garnish with chopped green onions for a fresh and vibrant touch.

Presentation advice

Arrange the crispy duck's heads on a platter, drizzle the Spicy Szechuan Sauce over them, and sprinkle with chopped green onions. The vibrant colors and contrasting textures will make for an enticing presentation.