Ingredients
1 plump duck, cleaned (about 2000 g / 4 1/2 lbs).
Seasonings
100 g cornstarch, 100 g Sichuan peppercorns, 25 g cornstarch, 25 g strong liquor (such as baijiu), 150 g salt, 50 g scallions, 50 g ginger, and 7 g MSG.
Instructions
1. Clean the duck, removing the innards, then rub salt evenly over both the inside and outside of the duck. Let it marinate for about 2 hours.
2. Heat the pot, add water, Sichuan peppercorns, salt, scallions, and ginger. Add the duck, bring to a boil, then reduce to a simmer. When the duck is about 40% cooked, add rice wine and MSG, and continue cooking until fully done, then remove the duck. Also remove the poaching liquid from the heat (it can be reused). Once the duck has cooled, submerge it back in the liquid. Just before serving, take out the duck, cut into rectangular pieces, arrange on a plate, and drizzle with a little of the poaching liquid. This dish is pale white with a hint of yellow, rich in aroma, tender, and fresh.