Entree: China – Guizhou – 贵州辣子鸭 ➤ Guìzhōu làzǐ yā (Stir-fried duck pieces cooked with abundant dried chilies and aromatic spices in a bold, numbing-spicy Guizhou style)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 30 min

Cook 30 min

Total 1 hr

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1 whole duck, about 4 lb (1.8 kg), cut into 8 pieces
- 2 tbsp (30 ml) vegetable oil
- 4 tbsp (60 ml) peanut oil or additional vegetable oil
- 3 tbsp (45 ml) Shaoxing wine
- 2 tbsp (30 ml) light soy sauce
- 1 tbsp (15 ml) dark soy sauce
- 1 tbsp (15 g) sugar
- 1 tbsp (15 ml) black vinegar or Chinkiang vinegar
- 2 inches (5 cm) fresh ginger, sliced (about 1 oz (30 g))
- 8 cloves garlic, smashed (about 2 oz (60 g))
- 6 scallions, white and green separated, whites chopped (about 3 oz (85 g))
- 3 oz (85 g) dried red chilies, stems removed and halved
- 2 tbsp (16 g) Sichuan peppercorns
- 2 oz (60 g) pickled Guizhou chilies or pickled hot peppers, chopped
- 1 tbsp (15 g) fermented bean paste (doubanjiang)
- 1 cup (240 ml) low-sodium chicken stock
- 1 tsp (5 g) kosher salt, adjust to taste
- 1/2 cup (30 g) roasted peanuts (optional garnish)
- Fresh cilantro for garnish (to taste)

Show original ingredient measurements

- 1 whole duck, about 4 lb (1.8 kg), cut into 8 pieces
- 2 tbsp (30 ml) vegetable oil
- 4 tbsp (60 ml) peanut oil or additional vegetable oil
- 3 tbsp (45 ml) Shaoxing wine
- 2 tbsp (30 ml) light soy sauce
- 1 tbsp (15 ml) dark soy sauce
- 1 tbsp (15 g) sugar
- 1 tbsp (15 ml) black vinegar or Chinkiang vinegar
- 2 inches (5 cm) fresh ginger, sliced (about 1 oz / 30 g)
- 8 cloves garlic, smashed (about 2 oz / 60 g)
- 6 scallions, white and green separated, whites chopped (about 3 oz / 85 g)
- 3 oz (85 g) dried red chilies, stems removed and halved
- 2 tbsp (16 g) Sichuan peppercorns
- 2 oz (60 g) pickled Guizhou chilies or pickled hot peppers, chopped
- 1 tbsp (15 g) fermented bean paste (doubanjiang)
- 1 cup (240 ml) low-sodium chicken stock
- 1 tsp (5 g) kosher salt, adjust to taste
- 1/2 cup (30 g) roasted peanuts (optional garnish)
- Fresh cilantro for garnish (to taste)

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Marinate and par-cook duck: toss duck pieces with Shaoxing wine, light soy sauce, dark soy sauce, and sugar; let rest 20–30 minutes. In a large wok or heavy skillet, heat 2 tbsp (30 ml) vegetable oil over medium-high, add duck pieces skin-side down, and brown to render fat, about 6–8 minutes per side. Remove duck and set aside; reserve rendered fat.
2. Build the flavor base: in the same wok with reserved fat plus peanut oil if needed, add sliced ginger, smashed garlic, and the white parts of the scallions; stir-fry until aromatic, about 1 minute. Add fermented bean paste and stir 30 seconds to bloom.
3. Add chilies and spices: add dried red chilies and Sichuan peppercorns and stir constantly for 1–2 minutes until chilies darken and fragrant but not burned; add pickled chilies and stir to combine.
4. Braise: return duck pieces to the wok, add chicken stock and black vinegar, bring to a simmer, cover, and braise gently for 20–25 minutes until duck is tender and most liquid has reduced.
5. Finish by stir-frying: increase heat to high, uncover, and stir-fry the duck with the reduced sauce until edges are slightly crisp and sauce clings to pieces, about 4–6 minutes. Adjust salt to taste.
6. Garnish and serve: scatter roasted peanuts and torn cilantro over the duck and add sliced scallion greens. Serve immediately with steamed rice and simple vegetables to balance the bold heat.

1. Marinate and par-cook duck: toss duck pieces with Shaoxing wine, light soy sauce, dark soy sauce, and sugar; let rest 20–30 minutes. In a large wok or heavy skillet, heat 2 tbsp vegetable oil over medium-high, add duck pieces skin-side down, and brown to render fat, about 6–8 minutes per side. Remove duck and set aside; reserve rendered fat.
2. Build the flavor base: in the same wok with reserved fat plus peanut oil if needed, add sliced ginger, smashed garlic, and the white parts of the scallions; stir-fry until aromatic, about 1 minute. Add fermented bean paste and stir 30 seconds to bloom.
3. Add chilies and spices: add dried red chilies and Sichuan peppercorns and stir constantly for 1–2 minutes until chilies darken and fragrant but not burned; add pickled chilies and stir to combine.
4. Braise: return duck pieces to the wok, add chicken stock and black vinegar, bring to a simmer, cover, and braise gently for 20–25 minutes until duck is tender and most liquid has reduced.
5. Finish by stir-frying: increase heat to high, uncover, and stir-fry the duck with the reduced sauce until edges are slightly crisp and sauce clings to pieces, about 4–6 minutes. Adjust salt to taste.
6. Garnish and serve: scatter roasted peanuts and torn cilantro over the duck and add sliced scallion greens. Serve immediately with steamed rice and simple vegetables to balance the bold heat.