Easy Chinese Duck

• 2 duck breasts
• 6 tbsp toasted Sichuan peppercorn salt (see following)
• 1 tbsp 5-spice powder
• 6 slices fresh ginger, smashed with the side of a large heavy knife
• 4 scallions, cut into 2-inch pieces and smashed
• 2 tbsp dark soy sauce
• oil
• jasmine tea leaves (optional)
• noodles or rice

1. Marinate: Rub the duck with 5-sice powder and peppercorn salt. put in a ziplock bag with ginger, garlic, scallions, and 1 tsp soy sauce. Let sit 4 hours or overnight.
2. Steam: put the duck breasts in a colander or strainer and set over a pot. Fill the pot to 1 1/2 inches below the strainer and bring to a boil. Cover. Let steam for 45 minutes.
3. Stir-fry: Pull off the skin and fat. Shred the duck meat. stir fry in soy sauce and oil with ginger & scallions. Use the water with duck drippings to cook rice or noodles and serve alongside.
4. Toasted Sichuan Peppercorn Salt:
5. 1/4 cup Sichuan peppercorns
6. 2 tbsp hot pepper
7. 2 tsp ground black pepper
8. 1/2 cup kosher salt
9. Shake peppercorns in a sieve to get rid of dust; discard any twigs or leaves.
10. Toast the peppercorns and salt in a small dry heavy skillet over moderate heat, stirring, until very fragrant and smoking, 3-5 min; be careful not to let them burn.
11. While still hot, grind to a powder in a coffee/spice grinder, then sift through a sieve, discarding hulls.

duck breasts, salt, fresh ginger, scallions, soy sauce, oil, jasmine tea, noodles

Taken from www.epicurious.com/recipes/member/views/easy-chinese-duck-50024780 (may not work)