This afternoon, I bought some super fresh Sichuan peppercorns from my local store. They sell these in bags of as little as 2 or 3 grams to ensure freshness. I also picked up a duck leg. Duck is the cheapest animal protein here and, in my opinion, the tastiest. De-boned said leg and marinated the meat in Shaoxing wine, garlic, ginger, chilli and just a few of the peppercorns, which I lightly toasted, then crushed. Stir fried that, made a simple salad and served it with couscous because I was that's what I fancied..
The citrus flavoured, numbing sensation of the peppercorns rendered me speechless (literally - my mouth wouldn't work) and went so well with the duck.
I'll be doing that again.
