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Print this Recipe    Ginger Duck

Wild Ginger Fragrant Duck
Serving Size : 4

2 1/2 Tbsp Szechuan peppercorns
3 Tbsp kosher salt
1 tsp five spice powder
1 5 lb duck, washed, patted dry

2 whole green onions, cut into 1 inch lengths
2 inches fresh gingerroot, sliced and gently crushed

Roast peppercorns in a dry frying pan over moderate heat until
aromatic and they just begin to smoke. Do not burn. Put peppercorns
in a blender or processor or food mill for 90 seconds. Sieve to
remove peppercorn husks (the dish will be gritty if you don't).
Roast salt in a dry pan over moderate heat until light brown. Mix
together the salt, peppercorns and five spice powder. Reserve 2
tablespoons to serve with the finished duck.

Take half the remaining spice mix and rub inside the duck; rub the
other half outside, covering all surfaces. Let the bird rest
overnight, covered, in the refrigerator.

Put the onions and ginger in the cavity of the duck. Place the duck
in a 9 inch glass pie plate. Fill a 14 inch wok with water,
approximately 3 inches deep. Place a pair of chopsticks in an X
pattern on the wok (or use a steamer rack), place the pie plate on
top, and cover with lid. Steam over high heat for 60 minutes. Check
water level every 15 minutes.

At the end of the steaming time, the duck is fragile and must be
handled with care. Use a large fork to pick up the duck from inside
the cavity, letting all juices drip into the pie plate. Discard
the juices. Air dry the duck for two to four hours.

Place 5 to 7 cups of peanut oil in the wok and heat to 375F.

Gently slip the duck into the oil, being careful as spattering can
occur. If the duck is not completely submerged, turn it over after
3 or 4 minutes and cook for another 3 or 4 minutes. When the skin
is golden brown, remove the duck from the oil and place on paper
towels to blot excess oil.

When duck is just cool enough to handle, use a very sharp knife or
cleaver to chop it in half, lengthwise. Each half can then be
chopped into 6 pieces. Serve with the reserved Szechuan peppercorn
salt and sweet plum sauce and chinese steamed buns or chinese
pancakes.

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