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Chilli-salt duck breasts


  • Dry roast the peppercorns and 3 tbsp salt until the peppercorns begin to pop. Allow to cool and then grind with a mortar and pestle (or in a food processor). Transfer to a small bowl. 
  • Place the duck breasts on a plate and steam for about 10-12 mins until half cooked. Then put on a rack and set aside for 25 mins to drain. 
  • Combine the flour, chilli powder and 3 tspn salt in a large bowl. Add the duck and toss to coat well.
  • Then heat the oil in a wok (or heavy-bottomed deep pot) until shimmering and deep fry the duck for about 2 mins. Drain well on kitchen paper towels. 
  • Mix together the chillies and spring onions. 
  • Slice the duck, arrange on individual plates and serve with the mixed chilli and spring onions, Sichuan salt and pepper mix, and lemon wedges on the side. 
  • from Kylie Kwong - Sydney chef


  • 1 tbsp Sichuan peppercorns
  • sea salt
  • 4 x 200 gm duck breasts with skin, trimmed of excess fat
  • 2 heaped tbsp plain flour
  • 2-3 tspn chilli powder
  • 4-6 cups vegetable oil
  • 1-2 small red chillies, sliced
  • 2 spring (green) onions, sliced
  • 1-2 lemons, cut into wedges

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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