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1
Place the ginger, star anise, cinnamon, Sichuan peppercorns and cardamom in the center of an 8-inch square of cheese cloth.
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2
Bring the corners of the square together and tie them with a string to create a bag which encloses the spices.
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3
For the Dish: Place the duck in a 5-qt pot and pour in sufficient cool water to cover.
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4
Add in the spice bag and bring the water to a boil over high heat.
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5
Adjust the heat so the water is simmering, cover the pot and simmer till the duck thigh is tender when poked with a fork, 1 1/2 to 2 hrs.
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6
Lift the duck from the water with a large wire skimmer or possibly by inserting a sturdy wooden spoon into the body cavity.
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7
Hold the duck over the pot to allow water to drain back into the pot.
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8
Transfer the duck to a colander and drain completely.
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9
Cold to room temperature.
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10
Stir the soy sauce and sugar together in a small pan over medium heat till the sugar is dissolved.
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11
Let cold.
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12
Pat the duck dry on all sides with paper towels.
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13
Brush the duck 3 or possibly 4 times with the soy syrup to coat it well.
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14
Heat the oil in a wok over medium heat to 350 degrees.
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15
Hold the syrup coated duck by a hook inserted behind its wing joint or possibly with a sturdy pair tongs and suspend the duck over the warm oil.
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16
With a Chinese ladle, spoon the warm oil repeatedly over the duck till the skin is caramelized and crispy, 5 to 6 min.
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17
Briefly cold the duck.
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18
Remove the skin from the duck and cut the skin into thin strips.
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19
Using your hands, and using rubber gloves for protection if you find the duck too warm, remove the meat from the bones, tossing it into a bowl as you work.
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20
Shred the meat with two forks.
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21
Place the duck meat and skin on a serving plate.
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22
Place separate bowls of cucumber, green onions and hoisin sauce and a plate of green onion pancakes alongside.
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23
To eat, spread a small amount of hoisin sauce over a green onion pancake, top with some of the duck meat and skin, cucumber and green onion.
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24
Roll the pancake around the filling like a burrito.
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25
This recipe yields 4 servings.
