Szechuan Orange Duck is a bold, flavorful dish that marries crispy seared duck with a spicy, tangy, slightly sweet orange glaze infused with classic Szechuan peppercorns and aromatics. This dish brings together the elegance of duck with the fiery allure of Chinese cuisine, making it a showstopper for special dinners or date nights.
Yields 2 Servings Servings Quarter (0.5 Servings) Half (1 Serving) Default (2 Servings) Double (4 Servings) Triple (6 Servings) Prep Time 25 minsCook Time 25 minsTotal Time 50 minsFor the Duck
2 duck breasts, skin-on (about 6–7 oz each)
Salt & freshly cracked black pepper
Optional: ½ tsp Chinese five spice
For the Szechuan Orange Sauce
1 tbsp duck fat or neutral oil
1 clove garlic, minced
1 tbsp fresh ginger, minced
1 tsp Szechuan peppercorns, crushed (to taste)
½ cup fresh orange juice
1 tsp orange zest
1 tbsp light soy sauce
1 tbsp hoisin sauce
1 tbsp rice vinegar or black vinegar
1 tsp chili paste or sambal oelek (adjust to heat preference)
1 tsp cornstarch mixed with 2 tsp water (slurry)
Optional garnish: scallions, orange slices, toasted sesame seeds
Prepare the Duck
1
Pat duck breasts very dry . Score the skin in a crisscross pattern (careful not to cut into the meat).
Season both sides with salt , pepper , and optionally a light sprinkle of five spice .
Sear the Duck
2
Place duck breasts skin-side down in a cold skillet .
Turn heat to medium and let fat render out slowly, 6–8 minutes , until skin is crisp and golden.
Flip and cook the flesh side for 3–4 minutes (until internal temp hits 130–135°F / 54–57°C for medium rare).
Remove duck from pan and let rest, skin-side up, for 5–10 minutes.
Make the Orange Szechuan Sauce
3
In the same pan (or a clean one), heat 1 tbsp duck fat over medium heat .
Add garlic , ginger , and Szechuan peppercorns . Sauté for 1 minute.
Add orange juice , zest , soy sauce , hoisin , vinegar , and chili paste .
Simmer for 3–4 minutes until slightly reduced.
Stir in the cornstarch slurry and simmer for another minute until the sauce is glossy and coats a spoon.
Slice & Serve
4
Thinly slice duck on a bias.
Plate over steamed jasmine rice or bok choy.
Drizzle with the orange Szechuan sauce and garnish with scallions or orange curls .
Serving Suggestions
5
Base: Jasmine rice, garlic noodles, or sautéed baby bok choy
Side: Cucumber salad with rice vinegar and sesame oil
Drink: Gewürztraminer, citrus-forward cocktails, or oolong tea
Tips & Variations
6
Use mandarin oranges for extra floral sweetness
Add a few whole dried chilies for extra heat
Try the sauce over chicken thighs or tofu steaks for a twist
Ingredients For the Duck
2 duck breasts, skin-on (about 6–7 oz each)
Salt & freshly cracked black pepper
Optional: ½ tsp Chinese five spice
For the Szechuan Orange Sauce
1 tbsp duck fat or neutral oil
1 clove garlic, minced
1 tbsp fresh ginger, minced
1 tsp Szechuan peppercorns, crushed (to taste)
½ cup fresh orange juice
1 tsp orange zest
1 tbsp light soy sauce
1 tbsp hoisin sauce
1 tbsp rice vinegar or black vinegar
1 tsp chili paste or sambal oelek (adjust to heat preference)
1 tsp cornstarch mixed with 2 tsp water (slurry)
Optional garnish: scallions, orange slices, toasted sesame seeds
Directions Prepare the Duck
1
Pat duck breasts very dry . Score the skin in a crisscross pattern (careful not to cut into the meat).
Season both sides with salt , pepper , and optionally a light sprinkle of five spice .
Sear the Duck
2
Place duck breasts skin-side down in a cold skillet .
Turn heat to medium and let fat render out slowly, 6–8 minutes , until skin is crisp and golden.
Flip and cook the flesh side for 3–4 minutes (until internal temp hits 130–135°F / 54–57°C for medium rare).
Remove duck from pan and let rest, skin-side up, for 5–10 minutes.
Make the Orange Szechuan Sauce
3
In the same pan (or a clean one), heat 1 tbsp duck fat over medium heat .
Add garlic , ginger , and Szechuan peppercorns . Sauté for 1 minute.
Add orange juice , zest , soy sauce , hoisin , vinegar , and chili paste .
Simmer for 3–4 minutes until slightly reduced.
Stir in the cornstarch slurry and simmer for another minute until the sauce is glossy and coats a spoon.
Slice & Serve
4
Thinly slice duck on a bias.
Plate over steamed jasmine rice or bok choy.
Drizzle with the orange Szechuan sauce and garnish with scallions or orange curls .
Serving Suggestions
5
Base: Jasmine rice, garlic noodles, or sautéed baby bok choy
Side: Cucumber salad with rice vinegar and sesame oil
Drink: Gewürztraminer, citrus-forward cocktails, or oolong tea
Tips & Variations
6
Use mandarin oranges for extra floral sweetness
Add a few whole dried chilies for extra heat
Try the sauce over chicken thighs or tofu steaks for a twist
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