Crisp Skin Duck

• 1 whole duck, 3-4 lbs
• 2 tablespoons soy sauce
• 1 tablespoon sherry wine
• 1 teaspoon salt
• 2 whole star anise
• 2 eggs, beaten
• 6 tablespoons cornstarch
• 1 teaspoon salt
• 2 teaspoons ground Chinese flower pepper
• 2 cups oil

1. Rub soy sauce, 1 teaspoons salt, sherry on duck and place on a large platter with star anise on top of the duck.
2. Place platter in steamer; steam for 1 1/2 hours.
3. Remove duck; cool on rack for 1 hour.
4. Cut duck into 12 pieces.
5. Mix eggs with cornstarch and 1 teaspoons salt.
6. Dip duck pieces into batter.
7. Heat oil in pot until hot.
8. Deep fry duck pieces until golden brown.
9. Arrange pieces on a platter; sprinkle with salt and chinese flower pepper; garnish with parsley and lemon slices.
10. Servings depend on how many other dishes you are preparing for the meal.
11. Cooking time does not include frying time.

duck, soy sauce, sherry wine, salt, star anise, eggs, cornstarch, salt, ground chinese flower pepper, oil

Taken from www.food.com/recipe/crisp-skin-duck-366086 (may not work)