Crispy duck is very popular in the Sichuan province and it can be found in many restaurants. However, it is also equally popular to cook at home because, unlike Peking duck, it is easier to make in the home kitchen. My modern variation uses duck breast with the skin on. The duck is first seasoned and then pan-fried until the skin is crispy; the cooking is then finished off in the oven. I like serving this with a sweet and sour apricot and plum sauce.
This dish is delicious accompanied by stir-fried green beans and roasted sweet potatoes.