Crispy Fragrant Duck
(0 vote)
Instructions
Clean the duck well. Use some salt to rub the inside and outside of the duck. Place the duck in a deep dish and add the garlic, rice wine, ginger root, onions, five-spice powder and Szechwan peppercorns. Steam vigorously for at least 2 1/2 hours, remove and discard the ginger root, garlic, onions and Szechwan peppercorns. Turn the duck over and let it marinate in the juice. After about 2-3 hours, take it out to cool until the skin in dry. Heat up the oil and deep-fry the duck until golden and crispy. To serve, either leave it whole or split it in half lengthways. It is eaten like Peking duck, wrapped in Chinese pancakes or steamed buns with strips of onion and Hoisin sauce.
