MeiNing's Kitchen: Crispy Duck

The first time I had this dish, was about 28 years ago when I was teenager. I still remember how crispy and juicy the duck is. My mother loved to cook. But she couldn't really cook much after both my brother and I moved out from home. And my father's digestion system isn't that well so that he can only eat soft and mushy food. I am going to make this dish for my mother this summer when I visit her. Hope that she will like it.

First, you should prepare the spices and seasoning as follows :

1. Sichuan Pepper corn          2 tbsp (whole piece, not grounded)
2. Star Anise                          3 pcs
3. Rice wine                           1 1/2 tbsp
4. Scallion                              2 stems
5. Ginger                                 3 slices
6. Five spices powder             2 tbsp
7. Flour (all purpose)             1/2 cup
8. Salt                                      1 1/2 tbsp
9. Duck                                    1 pc          (cut off the head and feet if you don't like them)

Step by step :
1. Clean the duck and pad dry with paper towel. Set aside.
2. Use the mortar to crush star anise to small pieces (or put the anise to the towel and cover the anise. Use roller pin to mash them). This spice will be remove before deep fry.
3. Pour rice wine to the duck, and use hand or brush to coat the wine on the duck. Set aside for 30 minutes.
4. Prepare a wok with low heat. Dried fry (no oil) Sichuan pepper corn on the wok until the fragrant release. And add salt to fry another 1 minute. Set the spice on a bowl.

5. At Sichuan pepper corn + salt bowl, combine with scallion and ginger. Squeeze hard with scallion and ginger to release the flavor, and mix well. Rub the spices to the duck's skin. And put the rest inside the duck belly. Marinate for 6 hours.

6. Prepare a big wok (or your own steamer), put a small bowl or rack on the bottom of wok for support the plate with duck. Pour 3 cups of water. High heat to boil the water. And put the duck with plate on the support. Cover the lip and turn the heat to medium low. Steam for 2.5 hours.

After steamed, remove the spices, scallion and ginger. Wait for it cool down until it won't burn your fingers.

7. Prepare a bowl to combine flour and five spices powder. Coat it to the duck thoroughly.

8. Prepare a wok with high heat, pour the oil and heat it till 300F. And put the duck on the oil, deep fry it until it's brown. And turn to another side to fry until it's brown.