Sichuan Braised Duck with Potatoes

Duck and potatoes are already a pretty great duo, but Sichuan cooking turns them into something a lot more exciting. The duck starts by rendering in its own fat, then gets a glossy coat of doubanjiang, dried chillies, and warming spices before being gently braised into tenderness. The potatoes join the party later, just long enough to turn soft and creamy while soaking up all that spicy, savoury sauce. Three stages, one very happy pot.