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1
Rinse the duck and dry thoroughly.
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2
Combine the star anise, Sichuan peppercorns, cinnamon and salt in a skillet; heat, shaking the skillet, until the spices begin to smoke and the salt starts to turn a light golden color.
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3
Cool.
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4
Sprinkle some of this mixture into the cavity of the duck including all the star anise and the cinnamon stick.
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5
Add the ginger and scallion to the cavity and skewer closed.
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6
Rub the outside of the duck with the rest of the seasoned salt mixture and hang the duck by a string (around the neck if the duck has a head or under the wings if not) overnight in a cool, airy place.
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7
The next day, steam the duck on a plate in a large steamer or covered wok for an hour to an hour and 15 minutes.
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8
Cool and rub all over with a small amount of dark soy sauce.
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9
Wrap in foil and refrigerate until ready to cook.
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10
(It's fine this way for a day or two.)
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11
Several hours before cooking, take the duck out of the refrigerator and make a light batter: Mix the sherry with the cornstarch and sugar until well blended then stir in the egg white.
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12
Rub thoroughly over the duck and allow to sit.
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13
Heat a large quantity of oil until nearly smoking in a 16-inch or larger wok or in a large deep fryer.
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14
Immerse the duck in the oil and fry until golden, about 15 minutes, spooning the oil continuously over the exposed part of the duck.
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15
You might want to turn the duck during this time.
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16
If so, carefully remove it with a large slotted spatula or skimmer and drain the cavity into a bowl before adding it again to the hot oil.
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17
When the duck is done, drain it on paper towels.
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18
Let the duck rest for 5 to 10 minutes, then carve it Western-style or cut into pieces, Chinese-style.
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19
A suggestion is to serve it on a bed of watercress that has been sprinkled very lightly with sesame oil.
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20
The juices from the duck will blend with the sesame oil to make a sauce.
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21
TEA-SMOKED DUCK; Follow the steps above and steam the duck only 1 hour.
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22
Before refrigerating, line a large wok with aluminum foil and spread 1 cup of uncooked rice, 1 cup of sugar and 1/2 cup of Chinese black tea over the bottom.
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23
Put the duck on a metal rack suspended over the tea mixture; cover with the wok lid.
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24
Moisten paper towels and press them around the edge of the wok lid forming a seal.
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25
Turn the heat to medium high and allow the duck to smoke for 15 to 20 minutes.
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26
Turn off the heat and let the duck sit for another 45 minutes.
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27
Uncover, wrap the duck and refrigerate.
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28
Then proceed as in the master recipe.
