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Leshan Sweet-Skin Duck
It's very delicious!
This is recipe:
Core Ingredients:
Duck: 1 whole free-range duck (1.5-2kg), preferably grain-fed土麻鸭 (tǔ má yā)
Marinade: 12g each of Sichuan peppercorns, salt, cooking wine
Braising Broth: 3L bone broth, 30g rock sugar (for caramel), 30g salt, spice sachet (see below)
Glaze: 100g maltose syrup (饴糖 yítáng) + 25g water, heated to 60°C
🔪 Key Steps:
Dry-Brine
Rub duck inside/out with peppercorns + salt + wine. Refrigerate 5-6 hrs uncovered to tighten skin .
Braise in Master Stock
Simmer duck in broth with spice sachet (8g star anise, 10g cinnamon, 5g sand ginger, 3g licorice) + caramelized rock sugar.
Low heat 70-90 mins until tender (skewer pierces thigh easily). Avoid boiling to prevent tearing skin .
Crisp-Skin by Oil-Basting
Hang duck 1 hr to air-dry. Heat oil to 180°C (smoking point).
Ladle hot oil repeatedly over skin until amber-red and crackling (≈5 mins). Do not deep-fry .
Glaze with Maltose
Brush warm duck with diluted maltose twice. Cool 20 mins until sugar hardens into glass-like crust .
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