Sichuan Crispy Skin Duck
1 Fresh Duck, 4 1/2 pounds 3 Or 4 Star Anise 2 ts Sichuan peppercorns 1 Two-inch cinnamon stick 1 1/2 tb Coarse salt 1 One-inch cube ginger, -smashed 1 Scallion Dark soy sauce 1 tb...
Ingredients
- 1fresh duck, 4 1/2 pounds
- 3or 4 star anise
- 2tsp sichuan peppercorns
- 1two-inch cinnamon stick
- 11/2 tb coarse salt
- 1one-inch cube ginger,
- 1tbsp cornstarch
- 1/2tsp sugar
Directions
- 1
1 Fresh Duck, 4 1/2 pounds 3 Or 4 Star Anise 2 ts Sichuan peppercorns 1 Two-inch cinnamon stick 1 1/2 tb Coarse salt 1 One-inch cube ginger,
- 2
Combine the star anise, Sichuan peppercorns, cinnamon and salt in a skillet
- 3
heat, shaking the skillet, until the spices begin to smoke and the salt starts to turn a light golden color
- 4
Sprinkle some of this mixture into the cavity of the duck including all the star anise and the cinnamon stick
- 5
Add the ginger and scallion to the cavity and skewer closed
- 6
Rub the outside of the duck with the rest of the seasoned salt mixture and hang the duck by a string (around the neck if the duck has a head
- 7
The next day, steam the duck on a plate in a large steamer or covered wok for an hour to an hour and 15 minutes
- 8
Cool and rub all over with a small amount of dark soy sauce