CRISP SZECHUAN DUCK

Prep Time: 12 hours (overnight marinade)
Cook Time: 2 hours
Makes: 4 servings

2 each Cinnamon stick
2 each Star anise pods
1 teaspoon Szechuan peppercorns
To taste Salt
1 each Duck (5 lb)
1 tablespoon Ginger, whole and peeled
1 each Scallion, minced
All-purpose flour for dredging
1 tablespoon Dark soy sauce
2 each Egg white
3 tablespoons Cornstarch
1 tablespoon Sherry
½ teaspoon Sugar
Peanut oil for frying

1. Combine the cinnamon, anise, peppercorns, and 2 tablespoons salt.  Roast until brown, then rub all over the outside and inside of the duck.  Leave the cinnamon and anise inside the duck's cavity.
   
   
2. To the cavity, add the ginger and folded scallion.  Set aside and let stand overnight.
   
   
3. Rub flour liberally all over the skin of the duck and place it in a pyrex dish or other plate that will fit into the top of a steamer.  Place the steamer over boiling water, cover, and steam the duck 1 ½ to 2 hours, or until the skin is easily penetrated with a fork or chopsticks (the leg meat and skin also start to pull away from the bone when it is properly cooked).
   
   
4. Let the duck stand until it is thoroughly cool, then rub it all over with the soy sauce.  Wrap in foil and refrigerate until ready to cook.
   
   
5. Combine the egg whites with the cornstarch, wine, sugar and salt and blend to make a paste.  Rub this all over the outside of the duck to coat.  Let stand for at least 30 minutes.
   
   
6. Heat the oil in a wok and when it is very hot add the duck, back side down.  Cook, spooning hot oil all over the exposed part of the duck.  Ideally, enough oil to cover the duck completely should be used, but it is expensive.  Cook the duck, turning occasionally, until it is quite crisp and golden brown.
   
   
7. Serve whole while hot and carve at the table for service.

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