Saltwater Duck

Name: Saltwater Duck
Yield: 6–8 Serves
Cuisine: Australian
Ingredients: 100 g rock candy sugar; 7 L water; 15 g Sichuan peppercorns, ground; 100 g prickly ash (ground Sichuan peppercorn and salt toasted together, which can be bought from an Asian grocery; use 30 g per kilogram of duck); 6 pieces dried tangerine peel; 2 spring onions, roughly chopped; 6 star anise, whole; 250 g salt; 8 knobs ginger, bruised; 1 tbsp whole Sichuan peppercorns; 3 cinnamon sticks; 5 tsp cumin seed; 2–2.4 kg Peking duck; 1 tsp fennel seed; 15 pieces licorice roots, dried

Preparation info

6–8
Serves

Difficulty
Easy

Appears in

Cheong Liew

By David Sly and Cheong Liew

Published 2025

About

Ingredients

6 star anise, whole
3 cinnamon sticks
5 tsp cumin seed

Oceania
Australia
Main course
Gluten-free

Method

Create a white master stock by putting the star anise, cinnamon sticks, cumin seed, fennel seed, licorice root, tangerine peel and whole Sichuan peppercorns in a gauze bag, then add 150 g of the salt and ginger to 7 L of water. Add rock candy sugar and spring onions last. Bring to boil and simmer for 30 minutes.

Warm the prickly ash mixture with the remaining 100 g salt