Best 2 Duck Crispy Twice Baked Xang Su Ya Recipes

Indulge in the symphony of flavors and textures that is Xang Su Ya, a captivating dish that takes your taste buds on a culinary adventure. This twice-baked delight is a testament to the art of Chinese cuisine, where crispy duck pairs harmoniously with a medley of aromatic spices and tantalizing sauces. Our collection of recipes offers a diverse range of interpretations, each promising a unique gastronomic experience. From the classic Hong Kong-style Xang Su Ya, renowned for its combination of sweet, savory, and tangy flavors, to the Sichuan-inspired version that tantalizes with its fiery kick, our selection caters to every palate. Whether you prefer the simplicity of a traditional recipe or crave the excitement of contemporary fusion, our recipes will guide you in recreating this iconic dish in the comfort of your own kitchen. So, embark on this culinary journey and discover the secrets behind the crispy, succulent duck and the irresistible sauces that define Xang Su Ya.

Let's cook with our recipes!

SZECHUAN FRAGRANT CRISPY DUCK (XIANG SU YA)

Szechuan Fragrant Crispy Duck (Xiang Su Ya) image

Provided by Marvellina

Number Of Ingredients 10

Ingredients

4-5 lbs of fresh whole duck
2 tablespoons Szechuan peppercorns
1 teaspoon Chinese 5-spice powder
2 Tbsp salt
3 tablespoons Shaoxing rice wine or dry sherry
5 quarter slices fresh unpeeled ginger (smash with the side of a knife or an heavy object)
2 whole green onions (cut into 3-inch lengths)
4 tablespoon cornstarch
3 tablespoons water
1 tablespoons light soy sauce (regular)

Steps:

Place szechuan peppercorn in a pan and roast them lightly until really fragrant. Remove from the heat and place into a spice grinder and ground into a powder. Mix this with Chinese 5-spice powder and salt

TWICE COOKED DUCK

Twice Cooked Duck image

Provided by Ming Tsai

Categories main-dish

Time 2h15m

Number Of Ingredients 10

Ingredients

Canola oil to cook
2 tablespoons minced garlic
2 tablespoon minced ginger
1 tablespoon fermented black beans
1/4 cup chopped scallions
1/2 cup hoisin sauce
1 cup red wine
1 cup dark soy sauce
1/2 cup sugar
1 whole roasted duck*

Steps:

In a large saute pan on medium heat coated with oil, saute garlic, ginger, black beans and scallions until soft. Add hoisin and stir for 2 minutes. Add red wine, soy sauce and sugar. Check for seasoning. Bring sauce to a boil then add roasted duck. Turn duck frequently to completely coat with sauce. Braise in sauce for 15 minutes then remove duck. Keep sauce on a low simmer. When duck is cool enough to touch, break down duck to small pieces. Add pieces back to the sauce, completely coat and serve immediately.

Tips:

- To achieve crispy skin, pat the duck dry thoroughly before cooking and score the skin in a crosshatch pattern. - For a more flavorful duck, marinate it in a mixture of soy sauce, rice wine, and spices for at least 30 minutes before cooking. - Cook the duck in a hot oven until the skin is golden brown and crispy, then reduce the heat and continue cooking until the duck is cooked through. - To make the twice-baked xang su ya sauce, simmer the ingredients in a saucepan until the sauce is thick and flavorful. - Serve the duck with the twice-baked xang su ya sauce, steamed rice, and your favorite vegetables.

Conclusion:

This Peking duck recipe is sure to impress your friends and family. The crispy skin, tender meat, and flavorful sauce make this dish a truly special meal. With a little patience and effort, you can easily recreate this classic Chinese dish at home.