Crispy Sichuan Duck with Mandarin Pancakes

To the people of Sichuan this duck is not only as good as Peking Duck, but also as famous for its crispness, lack of fat and melt-in-the-mouth flesh. The duck is first marinated, then steamed for a long time until it is almost confit-like, and the fat rendered. It is then dried and fried until crisp, the meat shredded, and served with either steamed buns or Mandarin Pancakes.

When I opened Wockpool, I really wanted to roast ducks in the Chinese manner. Unlike Rockpool, where they ar