Crispy Pepper Skin Duckling(Or Chicken) - cooking recipe

Ingredients

1 duck
10 c. oil
5 stalks green onion, chopped
6 slices fresh ginger root
1 Tbsp. sake
3 Tbsp. salt
1 tsp. Szechwan peppercorn salt
1/2 star of anise
1 Tbsp. shoyu
coriander for garnishing
2 Tbsp. salt
1/2 tsp. 5 spice

Preparation

Rub
duck
inside
and\toutside
with
mixture of green onion, ginger, sake, salt, Szechwan peppercorn salt and anise. Let stand 30\tminutes.
Place duck in steamer and steam for 2 to 2
1/2 hours
over medium heat.
Remove and rub surface of duck with shoyu.
Deep
fry
in
hot\toil (could be split for easier handling
and faster time), over high heat until golden brown and crisp, about 10 minutes.
Drain.
Cut into bite size pieces. Arrange
on
platter; garnish with coriander.
May be served with 5 spice salt for dipping.
Heat a pan (no oil) and stir-fry salt over
low
heat until very hot.
Remove and mix with 5 spice powder or Szechwan peppercorn powder.