Name: Clementine and Sichuan Spiced Duck ‘à L’orange’
Cook time: 1 h
Yield: 4
Ingredients: 1 large whole duck,; 1.8-2kg, giblets removed (if present),; 2tsp Sichuan peppercorns; 1tsp mixed peppercorns; 2 clementines; 3 large garlic cloves, bruised; FOR THE SAUCE; 2 large brown onions, finely sliced; 1 star anise; Juice 3 clementines (about 100ml), plus juice of 1 to finish; 250ml hot chicken stock; 50ml Shaoxing wine or dry sherry; 1tbsp sugar (any kind)

VMG Recipes