Jean-Georges Vongerichten's Crispy Aromatic Duck

• 16-pound duck
• 23 cup kosher salt
• 1/4 cup black peppercorns
• 5 tablespoons Sichuan peppercorns
• 3 tablespoons cumin seeds
• 2 tablespoons five-spice powder
• 63-by- 1/8-inch slices peeled fresh ginger root
• 12 scallions, 6 cut into 3-inch lengths, 6 finely shredded
• Flour for dusting
• 1 to 2 cups peanut oil
• Chinese mandarin pancakes (see note)
• Hoisin sauce

1. Rinse and dry the duck.
2. Rub it inside and out with a mixture of salt, peppercorns, cumin and spice powder, then refrigerate in a plastic bag overnight.
3. Brush the spices off the duck and stuff the ginger and 3-inch lengths of scallion into the cavity.
4. Steam, covered, for 2 hours, adding boiling water as necessary.
5. Remove the duck and discard the ginger and scallions.
6. Cool until dry, about 2 hours.
7. Cut the duck into quarters, dust with flour and shake off excess.
8. Fry the legs and thighs in peanut oil for 12 to 15 minutes, breasts 8 to 10 minutes, until crisp.
9. Drain, and when cool, shred the meat with a fork.
10. To serve, brush each pancake with hoisin to taste, add some shredded duck and scallions and roll up as for Peking duck.

duck, kosher salt, black peppercorns, peppercorns, cumin seeds, fivespice powder, scallions, flour, peanut oil, chinese mandarin, hoisin sauce

Taken from cooking.nytimes.com/recipes/11233 (may not work)