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2.25kg duck
8 spring onions (scallions), ends trimmed,
smashed with the flat side of a cleaver
8 slices ginger, smashed with the flat
side of a cleaver
3 tbsp Shaoxing rice wine
2 tbsp salt
2 tsp Sichuan peppercorns
1 star anise, smashed with the flat side
of a cleaver
2 tbsp light soy sauce
120g cornflour (cornstarch) oil, for deep
frying
hoisin sauce
Mandarin pancakes
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Method :
Rinse the
duck, drain, and remove any fat from the cavity opening and from around
the neck. Cut off and discard the parson's nose. Combine the spring
onions, ginger, rice wine, salt, Sichuan peppercorns and star anise. Rub
the marinade all over the inside and outside of the duck. Place, breast
side down, in a bowl with the remaining marinade and leave in the fridge
for at least 1 hour. Put the duck and the marinade, breast side up, on a
heatproof plate in a steamer, or cut into halves or quarters and put in
several steamers.
Steam over
simmering water in a covered wok for 1 1/2 hours, replenishing with
boiling water during cooking. Remove the duck, discard the marinade, and
let cool. Rub the soy sauce over the duck, then dredge in the cornflour,
pressing lightly to make it adhere to the skin. Let the duck dry in the
fridge for several hours until very dry.
Fill a wok to
one quarter full of oil. Heat the oil to 375F/Gas 5, or until a piece of
bread fries golden brown in 10 seconds when dropped in the oil. Lover
the duck into the oil and fry, ladling the oil over the top, until the
skin is crisp and golden.
Drain the
duck and, using a cleaver, cut the duck through the bones into pieces.
Serve plain or with hoisin sauce and pancakes or bread.
Serves 4 - 6
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