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Red Cooked Duck with Sichuan peppers and Chinese Greens

Poaching duck in this way allows it to absorb all the flavours and the aromas of the accompanying ingredients, and keep it super-moist. You can leave the duck to steep for longer, 6-7 hours which will strengthen the flavour even more.

To poach the duck

For the flour mix

For the marinade

Stir fried greens

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» Top Wine Matches For This Recipe

Angus Hughson

Pinot Noir, Merlot and Chardonnay are the best wines to pair with Red Cooked Duck with Sichuan peppers and Chinese Greens.

 
 

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