Crisp-Fried Duck

Photo: http://www.chinesefooddiy.com/images...Fried-Duck.jpg

Ingredients:

1 duck, about 5 1/2 lb. (2,500g)
5 tsp. scallions, shredded
4 tbsp rice wine
1 tbsp fresh ginger, shredded
3 1/2 fl oz (100ml) soy sauce
1/2 tsp. ground clove
1/2 tsp. salt, or to taste
1/2 tsp. ground cinnamon
5 tsp. ground Sichuan peppercorn
10 cups (2,500 ml) vegetable oil for deep-frying; uses about 5 oz
(150ml)
1 tsp. ground star anise
2 tbsp spiced pepper-salt
2 tbsp sweet bean sauce (fermented flour sauce)
* You can find popular Chinese cooking ingredients and cookware at
ChineseFoodDIY online store at:
http://www.chinesefooddiy.com/shopping.htm

Directions:

Wash the duck. Mix together the rice wine, soy sauce, salt, ground
peppercorns,
ground star anise, sweet bean sauce, scallions, ginger, ground clove,
and
cinnamon. Rub duck with the mixture inside and out and let marinate
for 4 hours.

Place the duck in a heat-proof dish and steam in a steamer over high
heat for 4
hours, replenishing water as needed. Remove the duck and drain.

Heat the oil in a wok over high heat to 400oF (200oC), or until a
piece of scallion
green or ginger browns quickly when tossed into the oil or a haze
appears above
the oil surface. Carefully add the duck, breast-side down, add
deep-fry until brown.
Carefully turn duck over and deep-fry the other side until brown.
Remove, drain
thoroughly, and chop into 1 1/2 inch (4 cm) pieces. Serve with the
spiced pepper-
salt as a dip.