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1
Cut off wing tips with poultry shears or a sharp knife.
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2
Remove and discard excess fat from body cavity and neck, then rinse inside and out.
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3
Pat dry inside and out and press on breastbone to break it and flatten duck.
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4
Heat peppercorn salt and five-spice powder in a dry skillet over moderate heat, stirring, until hot.
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5
Measure out 3 tablespoons and rub 1 tablespoon in body cavity and 2 tablespoons over outside of duck, including under wings and legs.
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6
Reserve remaining spiced salt for serving with duck.
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7
Put duck in a bowl and marinate, covered and chilled, 8 to 24 hours.
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8
Drain any liquid from cavity and put duck in glass pie plate.
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9
Rub rice wine over duck.
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10
Smash ginger and scallions with flat side of a large heavy knife, then put one third in duck cavity and scatter remainder over duck.
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11
Fill wok with enough water for rack to sit 1/2 inch above water and bring to a rolling boil.
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12
Wearing oven mitts, put pie plate with duck on rack over boiling water and cover wok with lid.
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13
Reduce heat to moderate and steam duck 2 hours, checking every half hour to siphon off fat and juices from around duck and in cavity with bulb baster and replenishing boiling water as necessary.
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14
Wearing oven mitts, remove pie plate from steamer.
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15
Discard ginger and scallions.
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16
Drain duck and cool in pie plate 15 minutes.
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17
Slide duck onto a rack set over a baking sheet (to catch juices) and pat dry with paper towels.
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18
Position duck in front of a fan and air-dry 2 hours, making sure air blows directly onto duck.
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19
Heat 2 inches oil in large wok or large pot until a deep-fat thermometer registers 375F.
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20
Meanwhile, brush outside of duck with soy sauce, then dust with flour, gently knocking off excess.
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21
Dip mesh spoons in hot oil (to keep duck from sticking) before using them to gently lower duck into hot oil.
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22
Fry duck, spooning hot oil over top, 2 minutes.
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23
Carefully turn duck over and fry 1 minute more.
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24
With extreme care, remove duck from oil with mesh spoons, draining cavity, and transfer to paper towels to drain.
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25
Heat oil to 400F and fry duck a second time, in same manner, until dark brown and crisp, 30 seconds to 1 minute on each side.
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26
Again with extreme care, remove duck from oil with mesh spoons, draining cavity, and transfer to paper towels to drain briefly.
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27
Serve duck with small dishes of reserved spiced salt for dipping.
