Fragrant and Crispy Duck Recipe
Ingredients :
1.5 kg 1 tablespoon 2 slices 2 cloves 2 3 tablespoons 2 teaspoons 1 teaspoon Serving 4 6 tablespoons	Duckling Salt Ginger root, crushed Garlic, crushed Spring onions (scallions), cut into short length Rice wine or dry sherry Five-spice powder Szechwan peppercorns Oil for deep-frying Spring onions (scallions), cut into thin strips Hoisin sauce
Method : Clean the duck well and rub with salt inside and out. Place it in a deep dish, add ginger root, garlic, onions, rice wine or sherry, five-spice powder and Szechwan peppercorns. Steam vigorously for at least 2 1/2 hours, remove and discard the ginger root, garlic, onions and Szechwan peppercorns. Turn the duck over and let it marinate in the juice. After about 2-3 hours, take it out to cool until the skin in dry. Heat up the oil and deep-fry the duck until golden and crispy. To serve, either leave it whole or split it in half lengthways. It is eaten like Peking duck, wrapped in Chinese pancakes or steamed buns with strips of onion and hoisin sauce.