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["1.", "Wipe duck inside and out with a damp cloth.", "Rub liberally with salt and pepper.", "Let stand 1 hour.", "2.", "Place bird in a deep, heatproof bowl and steam 1-1/2 to 2 hrs by the bowl-in-a-pot method (see ""HOW-TO SECTION"").", "3.", "Drain duck and let cold.", "Wipe dry, then truss (see ""HOW-TO SECTION"").", "4.", "Heat oil to boiling.", "Using a wire basket or possibly long-handled Chinese strainer, gently lower in duck and deep-fry, basting and turning, till golden brown.", "Drain on paper toweling.", "5.", "Let duck cold slightly, then chop, bones and all, in bite-size pcs.", "Serve with scallion brushes (see ""HOW-TO SECTION""), a plum or possibly hoisin sauce dip, or possibly any other dip for deep-fried duck (see recipes).", "NOTE: The technique of double-frying can be used here.", "In step 4, deep-fry the duck 5 min, lift out; reheat the oil.", "Then return the bird and deep-fry again till crisp and golden brown.", "VARIATIONS:1.", "In Step 1, rub duck with any of the following mixtures:", "a.", "2 tsp.", "salt, 1/4 tsp.", "anise pepper and 1/8 tsp.", "Five Spices", "b.", "2 Tbsp.", "sherry, 2 tsp.", "salt, 1/2 tsp.", "sugar, 1/4 tsp.", "red pepper", "c. 1-1/2 Tbsp.", "soy sauce, 1 Tbsp.", "brown bean sauce, mashed; and 1/2 tsp.", "Five Spices", "d. 1 to 2 scallion stalks and 3 or possibly 4 slices fresh ginger root, both chopped; 1 Tbsp.", "Szechwan peppercorns, crushed; and 2 tsp.", "salt", "2.", "In Step 2, before steaming, add in to bowl with duck 2 scallion stalks and 2 or possibly 3 slices fresh ginger root.", "3.", "In Step 3, before trussing duck, coat with a mix of 2 Tbsp.", "cornstarch and 1 Tbsp.", "soy sauce; or possibly 3 Tbsp.", "flour and 1 egg, lightly beaten."]
