Friday, November 11, 2005

Anise pepper

Sichuan Duck with Hot Pepper Sauce

4 cups Chinese leaves, shredded
1 cup parboiled bean sprouts, cooled
3 cups cooked duck breast, sliced
2 tsp freshly ground anise pepper
2 tsp ginger root, grated
2 tbsp scallions, finely chopped
2 tbsp soy sauce
2 tbsp sesame seed oil
1 tbsp water
1 tbsp cider vinegar
1 tsp sugar
1 tbsp sesame seeds, lightly toasted

  1. Mix the Chinese leaves and bean sprouts in a serving dish.
  2. Arrange the duck slices on top.
  3. Combine anise pepper, ginger root, soy sauce, sesame seed oil, water, vinegar and sugar. Stir energetically until blended.
  4. Add the chopped scallions. Mix well.
  5. Pour the sauce over the duck breast.
  6. Sprinkle toasted sesame seeds over the duck and sauce.

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