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1
Trim the duck legs. Season the duck generously with salt and pepper, sprinkle with the five-spice powder, and massage the seasoning into the meat. Refrigerate the seasoned duck legs overnight, or at least for several hours.
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2
Preheat the oven to 400u00b0F. Heat a dry cast-iron frying pan over medium heat, and slowly brown the duck legs (in batches, or use 2 pans), skin side down. As the duck legs cook, they will give off a fair amount of fat. When the skin is nicely browned, after 10 minutes or so, remove the duck legs and set aside. Pour off all but 1/2 inch of the fat.
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3
Add the onions to the pan and cook until golden, then add the ginger, garlic, and some salt and pepper. Cook 2 minutes more, then drain the onions in a colander, reserving the perfumed fat for another purpose (such as for frying potatoes). It will keep for 2 months in the fridge.
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4
Put the onions in a shallow earthenware casserole. Lay the duck legs skin side up over the onions in a single layer. Put the casserole, uncovered, in the oven and let the legs roast for 10 to 15 minutes. Meanwhile, heat the chicken stock.
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5
Add the stock to the casserole and continue cooking until the stock comes to a full simmer. Then reduce the heat to 375u00b0, cover, and cook for about an hour, until the duck legs are tender when probed with a pairing knife.
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6
Uncover the baking dish and keep in the oven to let the duck legs crisp for about 5 minutes. Remove the duck legs to a deep serving platter and cover loosely to keep warm.
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7
Pour the cooking liquid into a saucepan and let stand briefly, then degrease. Taste and adjust the seasoning if necessary. Bring to a simmer. Mix the cornstarch with the cold water, add to the sauce, and simmer for 2 minutes to thicken slightly.
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8
Pour the sauce over the duck legs. Sprinkle with the fried ginger, and serve with the buttered turnips.
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9
Grind 1 tablespoon each Sichuan pepper (or black peppercorns), star anise, crushed cinnamon stick, cloves, and fennel seeds in a spice grinder. Store in a glass jar.
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10
6 ounces ginger
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11
2 cups peanut or vegetable oil
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12
Salt
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13
Peel the ginger and cut into thin slices. A mandoline is helpful but not necessary. Cut the ginger crosswise into slivers. They should look like flimsy matchsticks.
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14
Heat the peanut oil to 400u00b0F in a small, deep pot. Carefully fry the ginger a handful at a time until the slivers are barely golden, about 2 minutes. Drain on paper towels. Sprinkle the ginger lightly with salt. Leave at room temperature until needed, up to several hours.
