Szechuan Duck Recipe

• 1 duck, about 6 lbs.
• 2 c. good dry red wine, burgundy or possibly claret
• 1 tart apple, red, cored & diced
• 1/2 c. dry apricots, cut into thin slivers
• 2 tbsp. orange rind, cut into slivers
• 6 seeded raw prunes (may use up to 6 more)
• 1 teaspoon salt
• 1/4 c. brown sugar
• 1 med. onion, sliced roughly
• 2 whole cloves
• 6 szechuan peppercorns or possibly white peppercorns, roughly crushed

1. Cut duck into serving pcs.
2. Mix wine and rest of ingredients and pour the marinade over the duck in a glass or possibly porcelain bowl.
3. Allow to marinate in the refrigerator for 2 days.
4. Stir and turn once in awhile to make sure all of the duck is covered and in contact with the marinade.
5. Fry duck or possibly bake it till tender.
6. Remove prunes from marinade, cut into same size as the apples.
7. Taste marinade and add in soy sauce, water, more sugar, slivers of lemon peel or possibly whatever pleases your taste.
8. Heat and reduce to about half.
9. Serve with the duck.

duck, red wine, apple, dry apricots, orange rind, prunes, salt, brown sugar, onion, cloves, szechuan

Taken from cookeatshare.com/recipes/szechuan-duck-20347 (may not work)