Jean-Georges Vongerichten's Crispy Aromatic Duck

Name: Jean-Georges Vongerichten's Crispy Aromatic Duck
Total time: 5 h
Yield: 4 to 6 servings
Cuisine: chinese
Ingredients: 16-pound duck; 2/3 cup kosher salt; 1/4 cup black peppercorns; 5 tablespoons Sichuan peppercorns; 3 tablespoons cumin seeds; 2 tablespoons five-spice powder; 63-by- 1/8-inch slices peeled fresh ginger root; 12 scallions, 6 cut into 3-inch lengths, 6 finely shredded; Flour for dusting; 1 to 2 cups peanut oil; Chinese mandarin pancakes (see note); Hoisin sauce

By Jonathan Reynolds

Total Time: 5 hours, plus refrigeration time
Rating: 3(7)
Comments: Read comments

This recipe came to The Times from the chef Jean-Georges Vongerichten, who served it at 66 in New York. It takes a little unattended prep time and commitment, but the results are tender and fragrant and practically fall off the bone. The duck marinates in a spice rub in the fridge overnight, and then is steamed, quartered and fried. Serve it with Chinese pancakes, hoisin sauce and scallions.

Featured in: A New China Pattern

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Ingredients

Yield:4 to 6 servings

16-pound duck
⅔cup kosher salt
¼cup black peppercorns
5tablespoons Sichuan peppercorns
3tablespoons cumin seeds
2tablespoons five-spice powder
63-by- ⅛-inch slices peeled fresh ginger root
12scallions, 6 cut into 3-inch lengths, 6 finely shredded
Flour for dusting
1 to 2cups peanut oil
Chinese mandarin pancakes (see note)
Hoisin sauce

Ingredient Substitution Guide

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Preparation

Step 1
Rinse and dry the duck. Rub it inside and out with a mixture of salt, peppercorns, cumin and spice powder, then refrigerate in a plastic bag overnight.
Step 2
Brush the spices off the duck and stuff the ginger and 3-inch lengths of scallion into the cavity. Steam, covered, for 2 hours, adding boiling water as necessary.
Step 3
Remove the duck and discard the ginger and scallions. Cool until dry, about 2 hours.
Step 4
Cut the duck into quarters, dust with flour and shake off excess. Fry the legs and thighs in peanut oil for 12 to 15 minutes, breasts 8 to 10 minutes, until crisp. Drain, and when cool, shred the meat with a fork.
Step 5
To serve, brush each pancake with hoisin to taste, add some shredded duck and scallions and roll up as for Peking duck.