Crispy Pepper Skin Duckling(Or Chicken)

• 1 duck
• 10 c. oil
• 5 stalks green onion, chopped
• 6 slices fresh ginger root
• 1 Tbsp. sake
• 3 Tbsp. salt
• 1 tsp. Szechwan peppercorn salt
• 1/2 star of anise
• 1 Tbsp. shoyu
• coriander for garnishing
• 2 Tbsp. salt
• 1/2 tsp. 5 spice

1. Rub
2. duck
3. inside
4. andtutside
5. with
6. mixture of green onion, ginger, sake, salt, Szechwan peppercorn salt and anise. Let stand 30tinutes.
7. Place duck in steamer and steam for 2 to 2
8. 1/2 hours
9. over medium heat.
10. Remove and rub surface of duck with shoyu.
11. Deep
12. fry
13. in
14. hottil (could be split for easier handling
15. and faster time), over high heat until golden brown and crisp, about 10 minutes.
16. Drain.
17. Cut into bite size pieces. Arrange
18. on
19. platter; garnish with coriander.
20. May be served with 5 spice salt for dipping.
21. Heat a pan (no oil) and stir-fry salt over
22. low
23. heat until very hot.
24. Remove and mix with 5 spice powder or Szechwan peppercorn powder.

duck, oil, stalks green onion, ginger root, sake, salt, peppercorn salt, anise, shoyu, coriander for, salt, spice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1003105 (may not work)