Sichuan Style Cold Duck Slices Recipe

Chinese cuisine has a rich tradition of turning humble ingredients into bold culinary masterpieces. One such dish is Sichuan Style Cold Duck Slices Recipe—a delicacy that blends aromatic herbs, rich duck meat, and a punchy, spicy dressing. Popular in Sichuan cuisine and perfect for special occasions or a unique appetizer, this dish showcases the balance of heat, aroma, and umami in a way few dishes can.

In this blog post, we’ll walk you through how to make this dish at home. Whether you’re an experienced cook or someone exploring Chinese recipes, this step-by-step guide will help you master the process.

Why Choose Duck?

Duck meat is known for its rich, flavorful profile and slightly gamey taste. It pairs exceptionally well with spicy, aromatic ingredients like Sichuan peppercorns, ginger, and garlic. In this dish, the duck is simmered in a fragrant broth, chilled, and then served cold with a spicy sauce—resulting in a texture that’s tender yet firm, and bursting with flavor.

Ingredients You’ll Need

For the Duck:

• 1 whole duck (about 3 pounds)

• Cold water (enough to submerge the duck)

• 3 stalks of green onion (cut into large pieces)

• 3 slices of ginger

• 1 tablespoon Sichuan peppercorns

• 4–5 dried chili peppers

• 2 tablespoons white wine (Shaoxing wine preferred)

For the Sauce:

• 15 grams ginger (peeled)

• 20 grams garlic (peeled)

• 4 small dried chili peppers

• 2 grams salt

• 3 grams sugar

• 10 grams light soy sauce

• 5 grams dark soy sauce

• 2 grams vinegar (Chinkiang black vinegar works best)

• 5 grams duck broth (from the simmering)

• Spicy chili oil (to taste)

• Peppercorn powder (to taste)

Garnish:

• Crushed peanuts

• Chopped green onion

Step-by-Step Cooking Procedure

Step 1: Prepare the Duck

Start by rinsing the duck under cold running water. Remove any excess fat or leftover feathers. Pat dry with a paper towel.

Place the whole duck into a large pot and add enough cold water to fully submerge it.

Step 2: Add Aromatics

Add the green onion, ginger slices, Sichuan peppercorns, dried chili peppers, and white wine to the pot. These aromatics will infuse the duck with flavor as it cooks.

Step 3: Boil and Simmer

Turn on the heat and bring the pot to a boil. Once it starts boiling, reduce the heat to a low simmer and cover the pot. Let the duck simmer for 30 minutes.

This gentle cooking process keeps the meat tender while allowing it to absorb the aromatic flavors.

Step 4: Let it Steep

After 30 minutes of simmering, turn off the heat. Let the duck sit in the hot broth, covered, for another 15 minutes. This helps deepen the flavor and ensures the duck is cooked evenly.

Step 5: Debone and Wrap

Carefully remove the duck from the broth and let it cool slightly. Then debone the duck while keeping the meat as intact as possible.

Place the boneless duck meat on a large piece of plastic wrap. Wrap it tightly into a log-like shape. Use a bamboo sushi mat to roll and press the duck, tightening it further. This ensures a compact shape for easy slicing later.

Use a toothpick to poke a few small holes in the plastic wrap to allow ventilation. This helps reduce excess moisture.

Step 6: Refrigerate

Place the tightly wrapped duck in the refrigerator for at least 4 hours. This step is crucial as it firms up the meat, allowing for clean, thin slices.

Step 7: Prepare the Sauce

While the duck chills, prepare the sauce.

Using a mortar and pestle (or finely chopping with a knife), grind the ginger, garlic, and dried chili peppers until they form a paste.

Transfer this paste to a bowl and mix in salt, sugar, light soy sauce, dark soy sauce, vinegar, and a few spoonfuls of the duck broth you saved earlier. Add spicy chili oil and peppercorn powder according to your heat preference.

Mix everything until well combined. Set the sauce aside to let the flavors meld.

Step 8: Slice and Plate

After the duck has chilled and firmed, remove it from the fridge. Unwrap it and slice it thinly using a sharp knife.

Arrange the slices neatly on a serving plate. Drizzle the spicy sauce over the duck, then garnish with crushed peanuts and chopped green onion.

Pro Tips for Best Results

• Use fresh ingredients: Aromatics like ginger and garlic are best when fresh, as they offer more intense flavor and aroma.

• Customize heat level: The sauce is highly customizable. Adjust the chili oil and peppercorn powder based on your spice tolerance.

• Save the broth: The duck broth can be used for soups, rice, or to enhance sauces like we’ve done here.

Flavor Profile Breakdown

This dish is a prime example of mala—the classic Sichuan flavor that combines numbing (ma) and spicy (la). The Sichuan peppercorns offer a tingling sensation, while the dried chilies and chili oil provide heat. Ginger and garlic add warmth and depth, while the soy sauces and vinegar balance the taste with umami and acidity.

The chilled duck adds a unique twist. Instead of serving it hot, the cooling process allows the meat to firm up and absorb the sauce even better. The end result is a satisfying contrast of textures and flavors—cold yet spicy, tender yet chewy, rich yet refreshing.

When to Serve

Sliced Cold Duck with Spicy Sichuan Sauce is perfect for:

• Special dinners or holiday meals

• Appetizer platters

• Chinese New Year celebrations

• Cold dishes in a multi-course menu

You can even prep it a day ahead and store it chilled, making it ideal for hosting guests or potluck-style dinners.

Final Thoughts

If you’re looking to explore authentic Chinese flavors and elevate your culinary skills, this duck dish is a must-try. It’s not just about the cooking technique—it’s about the layers of flavor, the cultural tradition behind it, and the satisfaction of creating a restaurant-quality dish at home.

Give it a try and let the flavors transport you to Sichuan, one bite at a time.

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Sichuan Style Cold Duck Slices Recipe

Learn to make Sichuan style cold duck slices with bold spices, tender meat, and a rich, spicy sauce. Perfect as an appetizer or festive dish.

Type: Appetizer / Cold Dish

Cuisine: Chinese (Sichuan)

Keywords: Sichuan cold duck, Chinese cold appetizer, spicy duck slices, Sichuan-style duck, mala duck recipe

Recipe Yield: Serves 4–6

Calories: Approximately 320 kcal per serving

Preparation Time: 30 minutes

Cooking Time: 45 minutes (includes steeping)

Total Time: 5 hours 15 minutes (including refrigeration)

Recipe Ingredients:

• 1 whole duck (approx. 3 pounds)
• Cold water (enough to submerge the duck)
• 3 stalks green onion (cut into large sections)
• 3 slices fresh ginger
• 1 tbsp Sichuan peppercorns
• 4–5 dried chili peppers
• 2 tbsp white wine (Shaoxing wine preferred)
• 15g ginger (peeled)
• 20g garlic (peeled)
• 4 small dried chili peppers
• 2g salt
• 3g sugar
• 10g light soy sauce
• 5g dark soy sauce
• 2g Chinkiang vinegar (or any black vinegar)
• 5g duck broth (from cooking)
• Spicy chili oil (to taste)
• Peppercorn powder (to taste)
• Crushed peanuts
• Chopped green onion

Recipe Instructions:

Step 1: Prepare the Duck:

Start by rinsing the duck under cold running water. Remove any excess fat or leftover feathers. Pat dry with a paper towel. Place the whole duck into a large pot and add enough cold water to fully submerge it.

Step 2: Add Aromatics:

Add the green onion, ginger slices, Sichuan peppercorns, dried chili peppers, and white wine to the pot. These aromatics will infuse the duck with flavor as it cooks.

Step 3: Boil and Simmer:

Turn on the heat and bring the pot to a boil. Once it starts boiling, reduce the heat to a low simmer and cover the pot. Let the duck simmer for 30 minutes. This gentle cooking process keeps the meat tender while allowing it to absorb the aromatic flavors.

Step 4: Let it Steep:

After 30 minutes of simmering, turn off the heat. Let the duck sit in the hot broth, covered, for another 15 minutes. This helps deepen the flavor and ensures the duck is cooked evenly.

Step 5: Debone and Wrap:

Carefully remove the duck from the broth and let it cool slightly. Then debone the duck while keeping the meat as intact as possible. Place the boneless duck meat on a large piece of plastic wrap. Wrap it tightly into a log-like shape. Use a bamboo sushi mat to roll and press the duck, tightening it further. This ensures a compact shape for easy slicing later. Use a toothpick to poke a few small holes in the plastic wrap to allow ventilation. This helps reduce excess moisture.

Step 6: Refrigerate:

Place the tightly wrapped duck in the refrigerator for at least 4 hours. This step is crucial as it firms up the meat, allowing for clean, thin slices.

Step 7: Prepare the Sauce:

While the duck chills, prepare the sauce. Using a mortar and pestle (or finely chopping with a knife), grind the ginger, garlic, and dried chili peppers until they form a paste. Transfer this paste to a bowl and mix in salt, sugar, light soy sauce, dark soy sauce, vinegar, and a few spoonfuls of the duck broth you saved earlier. Add spicy chili oil and peppercorn powder according to your heat preference. Mix everything until well combined. Set the sauce aside to let the flavors meld.

Step 8: Slice and Plate:

After the duck has chilled and firmed, remove it from the fridge. Unwrap it and slice it thinly using a sharp knife. Arrange the slices neatly on a serving plate. Drizzle the spicy sauce over the duck, then garnish with crushed peanuts and chopped green onion.