Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

SICHUAN CRISPY-SKIN DUCK
INGREDIENTS;
1 ea Fresh Duck, 4 1/2 pounds
3 ea Or 4 Star Anise
2 ts Sichuan peppercorns
1 ea Two-inch cinnamon stick
1 1/2 tb Coarse salt
1 ea One-inch cube ginger,
-smashed
1 ea Scallion
Dark soy sauce
1 tb Dry sherry or Shaoxing wine
1 tb Cornstarch
1/2 ts Sugar
1 ea Egg white, beaten until
-foamy
Oil for frying

INSTRUCTIONS; Rinse the duck and dry thoroughly. Combine the star
anise, Sichuan peppercorns, cinnamon and salt in a skillet; heat,
shaking the skillet, until the spices begin to smoke and the salt
starts to turn a light golden color. Cool. Sprinkle some of this
mixture into the cavity of the duck including all the star anise and
the cinnamon stick. Add the ginger and scallion to the cavity and
skewer closed. Rub the outside of the duck with the rest of the
seasoned salt mixture and hang the duck by a string (around the neck
if the duck has a head or under the wings if not) overnight in a
cool, airy place. The next day, steam the duck on a plate in a large
steamer or covered wok for an hour to an hour and 15 minutes. Cool
and rub all over with a small amount of dark soy sauce. Wrap in foil
and refrigerate until ready to cook. (It's fine this way for a day or
two.) Several hours before cooking, take the duck out of the
refrigerator and make a light batter: Mix the sherry with the
cornstarch and sugar until well blended then stir in the egg white.
Rub thoroughly over the duck and allow to sit. Heat a large quantity
of oil until nearly smoking in a 16-inch or larger wok or in a large
deep fryer. Immerse the duck in the oil and fry until golden, about
15 minutes, spooning the oil continuously over the exposed part of
the duck. You might want to turn the duck during this time. If so,
carefully remove it with a large slotted spatula or skimmer and drain
the cavity into a bowl before adding it again to the hot oil. When
the duck is done, drain it on paper towels. Let the duck rest for 5
to 10 minutes, then carve it Western- style or cut into pieces,
Chinese-style. A suggestion is to serve it on a bed of watercress
that has been sprinkled very lightly with sesame oil. The juices from
the duck will blend with the sesame oil to make a sauce. TEA-SMOKED
DUCK; Follow the steps above and steam the duck only 1 hour. Before
refrigerating, line a large wok with aluminum foil and spread 1 cup
of uncooked rice, 1 cup of sugar and 1/2 cup of Chinese black tea
over the bottom. Put the duck on a metal rack suspended over the tea
mixture; cover with the wok lid. Moisten paper towels and press them
around the edge of the wok lid forming a seal. Turn the heat to
medium high and allow the duck to smoke for 15 to 20 minutes. Turn
off the heat and let the duck sit for another 45 minutes. Uncover,
wrap the duck and refrigerate. Then proceed as in the master recipe.

Submitted By RICH HARPER On 06-20-95

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