Why call something pepper when actually it is not hot and spicy like black pepper or chili? Perhaps because of the shape? The Chinese name is huā jiāo, meaning something like flower pepper. Actually it is a dried berry from western China. Other names are Szechuan Pepper, Chinese Prickly Ash, Mala Pepper et cetera. The quality may vary, depending on the actual species used. The taste has two components: the aroma of citrus and an intriguing tingling effect on the tongue.
The Sichuan cuisine combines it with chili pepper, star anise and ginger.
A cup of Jasmine Tea is an excellent choice. You could also go for white wine, for instance a German Riesling or Gewurztraminer. We decided to go for a Pinot Noir from La Cour Des Dames. In general you’re looking for a red wine with aromas of berries, floral notes and delicate wood. The tannins should be soft or well-integrated.
What You Need
- Duck Breast
- Sichuan Pepper
- Light Soy Sauce
- Normal Soy Sauce
- Chicken Stock
- Corn Starch
What You Do
Start by warming a non-stick frying pan. Add the Sichuan pepper (we suggest one or two teaspoons). Gently roast the peppers until you can smell their lovely aroma. Transfer the berries to a mortar and let cool. Take the duck breast from the refrigerator, clean it if necessary and transfer to the now hot non-stick frying pan. By starting with cold meat, you will get the best result: crispy fat, a golden brown colour and seignant meat. Fry the duck breast for 2 minutes, then reduce the heat, give it 10 more minutes on the fat-side and finish with 2 or 3 minutes on the meat-side.
Wrap the breast in foil, making sure the fat is not covered.
Crush half of the Sichuan peppers. Add stock to the pan, soy sauce, crushed Sichuan pepper and a teaspoon of mirin. Stir and add liquid from the duck. The duck must rest for 10 minutes, so occasionally add liquid and stir the sauce. Taste the sauce and adjust. When ready, make the sauce thicker using corn starch. Coarsely crush the remaining Sichuan pepper.
Slice the meat and serve with the sauce. Sprinkle the remaining Sichuan pepper on top of the meat.
We served the duck breast with a combination of stir fried (Chinese, napa or oxheart) cabbage, spring onion, chili pepper and sesame oil.