Crispy Sichuan Duck
|Whole duck||4 Pound (6 Kilograms)|
|Five spice powder||2 Tablespoon|
|Fresh ginger slices||4 (3 Inches Slices)|
|Oil||2 Pint (1.1 Liter, Preferably Ground Nut)|
1. Defrost the duck if frozen, blot dry with paper towel and rub it evenly inside and out with the five spice powder and salt.
2. Wrap with a plastic wrap and keep it in the fridge for 3 hours or longer.
3. Stuff the cavity of the duck with ginger and spring onions, and put it on a heatproof china or glass plate.
4. Set up a steamer or put a rack into a wok or deep pan and fill it with 2 inches (5 cm) of water.
3. Boil the water on high heat and put the duck into the steamer or onto the rack.
4. Lower the heat, cover tightly and steam gently for 2 hours (replenish the water from time to time to keep the steam constant).
5. Take out the duck, pour off the entire accumulated liquid, discard the stuffing and allow it to cool and dry (this takes about 2 hours).
6. If it needs to be used later, it can be refrigerated now.
7. When ready, remove the duck and cut it into quarters.
8. In a deep fat fryer or wok heat oil until smoking and deep fry the duck quarters in 2 batches until each is crisp and heated right through.
9. Drain it on paper towel and then chop it into serving pieces.
10. Serve it with your favourite dipping sauce and steamed bun. (To eat Crispy Sichuan Duck, dip a piece of duck meat in the Roasted Salt and Pepper mixture and then put the meat into a split, steamed bun and eat it like a sandwich).