4 tablespoons peeled and grated fresh ginger
2 tablespoons ground Sichuan peppercorns
2 tablespoons Shaohsing rice wine or dry sherry
1 tablespoon dark soy sauce
1 tablespoon light soy sauce
2 pinches sea salt
4 star anise
2 boneless duck breasts (about 1 pound total), skin on and scored in a crisscross pattern
2 tablespoons finely chopped cilantro stems and leaves
1 tablespoon peeled and grated fresh ginger
1 red Fresno chile, seeded and finely chopped
1 pink grapefruit, segmented, each segment cut into 3 wedges
Juice and zest of 1 lime
1/2 ripe Asian pear, cut into small dice
1/2 large mango, cut into small dice
1/4 cup finely diced red onion
2 pinches crushed dried red chile flakes
Sea salt
1 tablespoon vegetable oil
Cornstarch, for dusting
Peanut oil, for deep-frying
Small yellow corn tortillas
Finely chopped cilantro
Large flake sea salt
Crushed dried red chile flakes
Schloppyjo
Made these last night and they were delicious! Marinade the duck over night. Gives it soooo much flavor. The duck will be tender with a wonderful light crispy crunch. Paired with this amazing salsa, it’s ridiculously wonderful.
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