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1
If the duck is frozen, thaw it thoroughly, rinse well and blot it completely dry with kitchen paper.
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2
Mix all the ingredients for the spice rub together in a small bowl, then rub the duck inside and out with this mixture, applying it evenly.
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3
Wrap well in cling film and place in the refrigerator for 24 hours.
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4
After this time, brush any excess spices from the duck.
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5
Stuff the ginger and spring onions into the cavity and put the duck on a heatproof plate.
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6
Set up a steamer or put a rack into a wok.
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7
Fill it with 5 cm (2 in) of water and bring to the boil.
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8
Lower the duck and plate into the steamer and cover tightly.
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9
Steam gently for 2 hours, pouring off excess fat from time to time.
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10
Add more water as necessary.
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11
Remove the duck from the steamer and pour off all the liquid.
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12
Discard the ginger and spring onions.
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13
Lave the duck in a cool place for 2 hours or until it has dried and cooled.
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14
At this point the duck can be refrigerated.
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15
Just before you are ready to serve it, cut the duck into quarters and dust with cornflour, or plain four or potato flour, shaking off the excess.
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16
Heat the oil in a wok or deep fat fryer.
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17
When it is almost smoking, deep-fry the duck quarters in two batches.
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18
Fry the breasts for about 8-10 minutes and the thighs and legs for about 12-15 minutes until each quarter is crisp and heated completely through.
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19
Drain the duck on kitchen paper and leave until cool enough to handle.
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20
Then remove the meat from the bones and shred it.
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21
You can do this easily with a fork.
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22
The Chinese eat it with bones and all.
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23
Serve with the Chinese pancakes, spring onions and hoisin sauce.
