Sichuan Duck

⏱️ Prep: 30 min🍳 Cook: 20 min

Ingredients

1		duck
—		sea salt
—		black pepper
to taste		chili
—		Chinese five-spice (clove, Sichuan pepper, Chinese cinnamon, ground fennel seed, ground star anise)
1 tbsp powdered or fresh grated		ginger
3 tbsp	45 ml	honey
100 ml (regular oil also works)		peanut oil
100 ml Chinese (Shaoxing wine)		wine
3 tbsp	45 ml	soy sauce
2 tbsp	30 ml	cornstarch
1 tbsp	15 ml	tomato paste
2/3 cup, shelled		peanuts
a few stalks fresh green onion		green onion

Clean the duck well, cutting it into pieces, deboning, cleaning off the fat and rinsing under running water. Let it dry completely from liquid and cut into smaller pieces if needed - they should not be too small.
Mix the duck well with salt, a little ground black pepper and hot chili pepper. Lightly toast the Chinese five-spice on a dry pan, then grind to a powder in a mortar. Rub the duck with it and leave to rest in a covered dish overnight.
The next day, pour a little of the wine over the duck. Mix the soy sauce with the ginger, honey and peanut oil. Dissolve the cornstarch in a little water and the tomato paste, and coat the duck with this mixture.
Heat oil in a wok or large non-stick pan and add the duck to fry, stirring regularly and topping up with a little wine. Once cooked, add coarsely chopped green onion and the cleaned peanuts and fry for a few more minutes.