Angry Duck

Angry duck, also referred to as Chongqing spicy duck, is a beloved dish originating from Sichuan province, renowned for its fiery and numbing taste sensations. This dish showcases succulent duck meat stir-fried alongside a harmonious medley of dried red chilies, Sichuan peppercorns, garlic, ginger, and a melange of fragrant spices, creating a captivating flavor experience.

Sichuan, also spelled as Szechuan or Szechwan, refers to a province in southwestern China. It is known for its unique culinary traditions and is recognized as one of the major regional cuisines in Chinese cuisine. Sichuan cuisine is famous for its bold flavors, particularly its use of chili peppers and Sichuan peppercorns, which give dishes a spicy and numbing sensation known as málà. The cuisine also incorporates a wide range of ingredients, including garlic, ginger, soy sauce, vinegar, and various herbs and spices.

In addition to its fiery cuisine, Sichuan is also known for its beautiful landscapes, including the famous Jiuzhaigou Valley and Mount Emei. The province has a rich cultural heritage and is home to numerous historic sites, such as the Leshan Giant Buddha and the ancient town of Huanglongxi.

You will need the following ingredients:

Ingredients for angry duck (without the duck)


  • 2 large duck breasts
  • 2 Tbsp vegetable oil
  • 150g mange tout / sugar snap peas
  • 15g garlic, minced
  • 15g fresh ginger, minced
  • 10ml salt for rubbing
  • 1 Tbsp Sichuan peppercorns
  • 3 dried red chili peppers, crushed
  • 50g bok choi (bok choy) / pak choi / baby spinach, stems and leaves separated
  • 1 Tbsp soy sauce
  • 1 Tbsp Chinese rice wine (or dry sherry)
  • 1 Tbsp Chinese black vinegar (or rice vinegar)
  • 1 Tbsp sugar
  • Freshly chopped spring onions for garnish
Large duck breasts


In a dry pan, toast the Sichuan peppercorns and chili peppers over medium heat until fragrant. Remove from heat and grind them coarsely using a mortar and pestle or a spice grinder. Set aside.

Roasting the peppercorns and chili peppers

Using a sharp knife, gently score the skin side of the duck breast in a criss-cross pattern, taking care not to penetrate into the meat. Make approximately 1cm cuts to create a decorative pattern on the skin. Rub the duck breasts with the salt.

Heat the oil over high heat in a wok or large skillet. Place the duck breasts in the pan, skin-side down, and sear them until the skin turns a beautiful golden brown and becomes crispy. Flip the breasts onto the meat side and cook for an additional minute. It’s important to note that the duck should still be pink when cut. Remove the duck from the wok and set it aside.

Fry the duck breast first on the one side…
…and then the other

In the same wok, add the crushed dried red chili peppers, peppercorns and stir-fry for a minute until they release their fragrance.

Fry the chili peppers and peppercorns in the duck fat…

Then add the minced garlic and ginger and continue stir-frying for another minute.

…add the garlic and ginger

Add the soy sauce, rice wine, black vinegar and sugar. Stir well.

Add the bok choi (or pok choi or spinach) and sugar snap peas, mix all well and cook for 3 minutes.

Bok choi added

In the meantime, slice the duck breasts diagonally into thin slices.

Reduce the heat to medium-low, add the duck, toss well and cook for another minute.


Serve on wheat noodles, drizzle with the remaining sauce from the pan and garnish with spring onions.

We enjoyed this with a fantastic Bon Courage Inkará Pinot Noir 2016.

Paired with a Pinot Noir

Tasting notes can be found below: