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Ingredients :
1.5 kg duckling
1 tablespoon salt
3 slices ginger root, crushed
3 cloves garlic, crushed
3 scallions, cut into short length
3 tablespoons rice wine
2 teaspoons five-spice powder
1 teaspoon Szechwan peppercorns
Oil for deep-frying
Serving
5 scallions, cut into thin strips
6 tablespoons Hoisin sauce
Method :
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.
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