Entree: China – Guizhou – 贵州辣子鸭 ➤ Guìzhōu làzǐ yā (Stir-fried duck pieces cooked with abundant dried chilies and aromatic spices in a bold, numbing-spicy Guizhou style)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 30 min

Cook 30 min

Total 1 hr

Ingredients

- 1 whole duck, about 4 lb (1.8 kg), cut into 8 pieces
- 2 tbsp (30 ml) vegetable oil
- 4 tbsp (60 ml) peanut oil or additional vegetable oil
- 3 tbsp (45 ml) Shaoxing wine
- 2 tbsp (30 ml) light soy sauce
- 1 tbsp (15 ml) dark soy sauce
- 1 tbsp (15 g) sugar
- 1 tbsp (15 ml) black vinegar or Chinkiang vinegar
- 2 inches (5 cm) fresh ginger, sliced (about 1 oz / 30 g)
- 8 cloves garlic, smashed (about 2 oz / 60 g)
- 6 scallions, white and green separated, whites chopped (about 3 oz / 85 g)
- 3 oz (85 g) dried red chilies, stems removed and halved
- 2 tbsp (16 g) Sichuan peppercorns
- 2 oz (60 g) pickled Guizhou chilies or pickled hot peppers, chopped
- 1 tbsp (15 g) fermented bean paste (doubanjiang)
- 1 cup (240 ml) low-sodium chicken stock
- 1 tsp (5 g) kosher salt, adjust to taste
- 1/2 cup (30 g) roasted peanuts (optional garnish)
- Fresh cilantro for garnish (to taste)

Instructions

1. Marinate and par-cook duck: toss duck pieces with Shaoxing wine, light soy sauce, dark soy sauce, and sugar; let rest 20–30 minutes. In a large wok or heavy skillet, heat 2 tbsp vegetable oil over medium-high, add duck pieces skin-side down, and brown to render fat, about 6–8 minutes per side. Remove duck and set aside; reserve rendered fat.
2. Build the flavor base: in the same wok with reserved fat plus peanut oil if needed, add sliced ginger, smashed garlic, and the white parts of the scallions; stir-fry until aromatic, about 1 minute. Add fermented bean paste and stir 30 seconds to bloom.
3. Add chilies and spices: add dried red chilies and Sichuan peppercorns and stir constantly for 1–2 minutes until chilies darken and fragrant but not burned; add pickled chilies and stir to combine.
4. Braise: return duck pieces to the wok, add chicken stock and black vinegar, bring to a simmer, cover, and braise gently for 20–25 minutes until duck is tender and most liquid has reduced.
5. Finish by stir-frying: increase heat to high, uncover, and stir-fry the duck with the reduced sauce until edges are slightly crisp and sauce clings to pieces, about 4–6 minutes. Adjust salt to taste.
6. Garnish and serve: scatter roasted peanuts and torn cilantro over the duck and add sliced scallion greens. Serve immediately with steamed rice and simple vegetables to balance the bold heat.