Cook this
The working recipe — the Market List, the Method, and where it lives or dies
I
Origin
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II
Description
Sichuan fragrant crispy duck — marinated in a Sichuan spice paste, then steamed until completely tender, then deep-fried until the skin is shatteringly crispy — achieves the combination of an impossibly tender interior (from the long steam) and a genuinely crispy exterior (from the dry-heat fry) that no single-stage cooking method can produce. This two-stage technique mirrors the French confit-then-sear principle but achieves a completely different character through the Sichuan spice marinade.
III
The Thread
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IV
Flavour Context
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Pillars V — VII
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