Szechuan Orange Duck

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

Prepare the Duck

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

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

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

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

Tips & Variations