Steamed And Crisped Duck

• 5 scallions, smashed with flat side of cleaver
• 6 1/8-inch slices ginger root, smashed with flat side of cleaver
• 1 tablespoon rice wine
• 2 tablespoons salt
• 2 teaspoons Sichuan peppercorns
• 1 whole star anise, smashed with flat side of cleaver
• 1 4 1/2-to-5-pound duck, rinsed and dried

1. In small bowl, mix all ingredients except duck.
2. Rub mixture on duck, inside and out.
3. Put duck in dish, breast side down.
4. Cover with plastic wrap; refrigerate overnight.
5. The next day, take duck out of refrigerator, and let it warm to room temperature.
6. Place duck on steamer tray or rack small enough to fit into a wok.
7. Fill wok with water up to bottom edge of tray; bring to boil.
8. Place tray over boiling water, cover with lid or foil and steam duck over high heat until extremely tender, for about 1 1/2 to 2 hours.
9. Replenish boiling water when necessary.
10. Preheat oven to 450 degrees.
11. Transfer duck to cutting board, and let cool.
12. Quarter the duck.
13. Heat large nonstick saute pan over medium-high heat.
14. When hot, add duck pieces, skin side down; saute until skin begins to sizzle and brown, for about 1 minute.
15. Reduce heat to low, and crisp skin for 5 to 7 minutes.
16. Turn and brown other side.
17. Turn again, cover and cook in oven until heated through, for about 8 to 10 minutes.
18. Transfer pieces to platter; serve.

scallions, ginger root, rice wine, salt, peppercorns, star anise, duck

Taken from cooking.nytimes.com/recipes/10809 (may not work)