---------- Recipe via Meal-Master (tm) v8.02
  
       Title: SICHUAN CRISPY SKIN DUCK
  Categories: Chinese, Poultry, Ceideburg 2
       Yield: 4 servings
  
       1    Fresh Duck, 4 1/2 pounds
       3    Or 4 Star Anise
       2 ts Sichuan peppercorns
       1    Two-inch cinnamon stick
   1 1/2 tb Coarse salt
       1    One-inch cube ginger,
            -smashed
       1    Scallion
            Dark soy sauce
       1 tb Dry sherry or Shaoxing wine
       1 tb Cornstarch
     1/2 ts Sugar
       1    Egg white, beaten until
            -foamy
            Oil for frying
  
   Rinse the duck and dry thoroughly.  Combine the star
   anise, Sichuan peppercorns, cinnamon and salt in a
   skillet; heat, shaking the skillet, until the spices
   begin to smoke and the salt starts to turn a light
   golden color.  Cool.
   
   Sprinkle some of this mixture into the cavity of the
   duck including all the star anise and the cinnamon
   stick.  Add the ginger and scallion to the cavity and
   skewer closed.  Rub the outside of the duck with the
   rest of the seasoned salt mixture and hang the duck by
   a string (around the neck if the duck has a head or
   under the wings if not) overnight in a cool, airy
   place.
   
   The next day, steam the duck on a plate in a large
   steamer or covered wok for an hour to an hour and 15
   minutes.  Cool and rub all over with a small amount of
   dark soy sauce.  Wrap in foil and refrigerate until
   ready to cook.  (It’s fine this way for a day or two.)
   Several hours before cooking, take the duck out of the
   refrigerator and make a light batter: Mix the sherry
   with the cornstarch and sugar until well blended then
   stir in the egg white.  Rub thoroughly over the duck
   and allow to sit.
   
   Heat a large quantity of oil until nearly smoking in a
   16-inch or larger wok or in a large deep fryer.
   Immerse the duck in the oil and fry until golden,
   about 15 minutes, spooning the oil continuously over
   the exposed part of the duck.  You might want to turn
   the duck during this time. If so, carefully remove it
   with a large slotted spatula or skimmer and drain the
   cavity into a bowl before adding it again to the hot
   oil. When the duck is done, drain it on paper towels.
   Let the duck rest for 5 to 10 minutes, then carve it
   Western-style or cut into pieces, Chinese-style. A
   suggestion is to serve it on a bed of watercress that
   has been sprinkled very lightly with sesame oil.  The
   juices from the duck will blend with the sesame oil to
   make a sauce.
   
   TEA-SMOKED DUCK; Follow the steps above and steam the
   duck only 1 hour. Before refrigerating, line a large
   wok with aluminum foil and spread 1 cup of uncooked
   rice, 1 cup of sugar and 1/2 cup of Chinese black tea
   over the bottom.  Put the duck on a metal rack
   suspended over the tea mixture; cover with the wok
   lid.  Moisten paper towels and press them around the
   edge of the wok lid forming a seal.  Turn the heat to
   medium high and allow the duck to smoke for 15 to 20
   minutes.  Turn off the heat and let the duck sit for
   another 45 minutes.  Uncover, wrap the duck and
   refrigerate. Then proceed as in the master recipe.
   
   Posted by Stephen Ceideburg Feb 1 1990.
  
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