Preparation:

Clean the duck well; rub with salt inside and out; place it in a deep dish. Pour the rice wine or dry sherry over the duck. Spread the crushed garlic and ginger over the skin of the duck and then sprinkle all over with the five spice powder.

Sprinkle the Sichuan peppercorns and spring onions over the duck. Steam vigorously for about 2 1/2 hours; remove and turn the duck over to let it marinate in the juices for 2 to 3 hours. Remove the duck from the juices and put on a rack in a cool place to drain and dry.

Heat up the oil and deep fry the duck until it is golden and crispy. Shred the meat and crispy skin from the bone and serve with pancakes, hoisin sauce, shredded cucumber, spring onion and celery.

Servings: 4
Source:
Submitted by: Recipe Group Member
Date:

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