Sichuan Crispy Aromatic Duck with Spiced Salt

Ingredients

• whole duck (about 2 kg)1
• fresh ginger (sliced)30g
• scallions (cut into 5cm pieces)4
• Sichuan peppercorns2 tbsp
• star anise3
• cinnamon stick1
• fennel seeds1 tbsp
• cumin seeds1 tbsp
• coarse sea salt4 tbsp
• Chinese five-spice powder2 tsp
• light soy sauce3 tbsp
• Shaoxing rice wine2 tbsp
• vegetable oil (for deep-frying)1.5 L
• white pepper1/2 tsp

Directions

1. 1

   Rinse the duck inside and out, pat it very dry. Rub the cavity with the sliced ginger and scallion pieces, then tie the legs together with kitchen twine. Place the duck on a rack over a steaming tray, breast side up. Steam over high heat for 1 hour, until the meat is tender and the skin has rendered some fat. Let it cool completely on the rack in a breezy spot for at least 2 hours — this drying step is crucial for crispiness.

2. 2

   While the duck dries, make the spiced salt. Toast the Sichuan peppercorns, star anise, cinnamon, fennel seeds, and cumin seeds in a dry skillet over medium heat until fragrant, about 2 minutes. Let cool, then grind in a spice grinder or mortar to a fine powder. Mix with the coarse sea salt and Chinese five-spice powder. Set aside.

3. 3

   Brush the dried duck all over with a mixture of light soy sauce and Shaoxing rice wine. Let it air-dry for another 30 minutes — the surface should feel tacky. This step ensures a bronzed, glassy skin when fried.

4. 4

   Half-fill a large wok or heavy pot (one that can hold the duck submerged) with vegetable oil. Heat to 180°C (350°F). Carefully lower the duck into the oil, breast side down. Fry for 6-8 minutes, turning once with tongs, until the skin is deep golden brown and shatteringly crisp. Drain on paper towels.

5. 5

   Let the duck rest for 5 minutes, then carve into pieces — you can chop through the bone with a cleaver or slice the meat off. Serve immediately, accompanied by the spiced salt for dipping. Garnish with extra scallion slivers if you like.