Whilst very briefly in Beijing recently, I was sent off to a wonderfully recommended Sichuan inspired restaurant. I have only just stopped glowing and my mouth no longer hums with the aftershock more commonly associated with a pretty severe session with a hardcore dentist. As absolutely delicious as it almost all was; the mouth numbing intensity that the sweet and innocent Sichuan peppercorn offers, in combination with the fried red chilli peppers which were in glorious abundance in the dishes, there is only so much a man can take.
Hoping to take the heat and intensity down a notch here, but try and retain the fragrant element of what this amazing cuisine does offer.
Sichuan
pepper roasted duck with plum and star anise
Serves 4
4 duck legs
2 tblsp crushed Sichuan
peppercorns
For
the plum sauce
150g sugar
3 star anise
1 cinnamon stick
450g plums, halved and stoned
Juice of 1 lime
A dash of fish sauce, plus a
little to taste if necessary
Steamed rice, to serve
Preheat the oven to its
highest setting. Pierce the skin of the duck all over with a fork. Combine the
peppercorns with a teaspoon of salt and rub all over the duck legs so they are
nicely coated. Place on a wire rack (with a tray underneath to catch the fat)
in the oven.
Immediately turn the
temperature down to 350F/180C/Gas 4 and cook for two hours until the skin is
golden and the meat begins to flake away from the bone easily.
Meanwhile, make the plum sauce
by combining the sugar in a saucepan with 200ml water, the star anise and the
cinnamon. Bring to the boil, then reduce to a simmer and cook for five minutes
until slightly reduced. Add the plums and cook until they are soft and have
broken down slightly (how long will depend on the size of your plums).
Take off the heat, squeeze in
the lime juice and pour in the fish sauce. Taste and add a dash more fish sauce
if you feel it. Spoon over the duck and serve immediately with steamed rice. Smother with a couple of dozen crispy red chillis here at your peril, this is absolutely optional.
