Entree: China – Jiangxi – 江西辣子鸭 ➤ Jiāngxī làzi yā (Spicy stir-fried duck with dried chilies and bold Jiangxi aromatics)

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 12 min

Additional 25 min

Total 1 hr 7 min

Ingredients

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

- 1 whole duck, about 3 lb (1.4 kg), cut into 8 serving pieces
- 1 tbsp (15 ml) Shaoxing wine
- 1 tbsp (15 ml) light soy sauce
- 1 tsp (5 ml) dark soy sauce
- 1 tsp (5 g) sugar
- 1 tbsp (8 g) cornstarch
- 1/2 tsp (3 g) salt
- 1/4 cup (60 ml) vegetable oil for frying, plus 2 tbsp (30 ml) for stir-frying
- 4 oz (115 g) dried red chilies, stems removed and broken into 1-in (2.5 cm) pieces
- 1 tbsp (8 g) Sichuan peppercorns, lightly crushed
- 1 tbsp (18 g) fermented broad bean chili paste (doubanjiang)
- 2 tbsp (30 ml) neutral oil (peanut or vegetable) for aromatics
- 1½ in (4 cm) piece fresh ginger, sliced (about 1 tbsp (10 g))
- 4 cloves garlic, smashed and sliced (about 0.42 oz (12 g))
- 4 scallions, cut into 1-in (2.5 cm) pieces (about 1 7/16 oz (40 g))
- 1 tsp (5 ml) sesame oil
- 2 tbsp (30 ml) rice vinegar (optional, to balance heat)

Show original ingredient measurements

- 1 whole duck, about 3 lb (1.4 kg), cut into 8 serving pieces
- 1 tbsp (15 ml) Shaoxing wine
- 1 tbsp (15 ml) light soy sauce
- 1 tsp (5 ml) dark soy sauce
- 1 tsp (5 g) sugar
- 1 tbsp (8 g) cornstarch
- 1/2 tsp (3 g) salt
- 1/4 cup (60 ml) vegetable oil for frying, plus 2 tbsp (30 ml) for stir-frying
- 4 oz (115 g) dried red chilies, stems removed and broken into 1-in (2.5 cm) pieces
- 1 tbsp (8 g) Sichuan peppercorns, lightly crushed
- 1 tbsp (18 g) fermented broad bean chili paste (doubanjiang)
- 2 tbsp (30 ml) neutral oil (peanut or vegetable) for aromatics
- 1½ in (4 cm) piece fresh ginger, sliced (about 1 tbsp / 10 g)
- 4 cloves garlic, smashed and sliced (about 12 g)
- 4 scallions, cut into 1-in (2.5 cm) pieces (about 40 g)
- 1 tsp (5 ml) sesame oil
- 2 tbsp (30 ml) rice vinegar (optional, to balance heat)

Instructions

1. Marinate the duck pieces with Shaoxing wine, light soy sauce, dark soy sauce, sugar, cornstarch, and salt for 20–30 minutes; pat dry thoroughly.
2. Heat the 1/4 cup (60 ml) vegetable oil in a wok or heavy skillet to 350°F (180°C). Fry duck pieces in batches until skin is golden and fat renders, about 6–8 minutes per batch; transfer to a rack to drain.
3. Discard most of the frying oil leaving about 2 tbsp (30 ml) in the wok. Over medium heat, add neutral oil and toast the Sichuan peppercorns until fragrant, about 30 seconds.
4. Add the broken dried chilies and doubanjiang and stir-fry briefly until the chilies darken but do not burn, about 1–2 minutes.
5. Add ginger and garlic, stir 30 seconds, then return the fried duck pieces to the wok and toss to coat with the aromatics and chilies.
6. Stir in scallions, sesame oil, and rice vinegar if using; adjust seasoning with a little extra soy or salt. Continue to toss over medium-high heat 2–3 minutes until duck is glossy and heated through.
7. Serve immediately with steamed rice to balance the heat.