Ingredients
1 whole duck, about 1500 g (3.3 lbs)
Seasonings
80 g scallions (green onions), 65 g salt, 8 g each ginger, Sichuan peppercorns, and star anise, Shaoxing wine and soy sauce to taste, 20 g cinnamon bark, 4 g fennel seeds.
Instructions
1. Remove the duck's innards, wings, feet, and tail gland, then flatten the breastbone, rub salt all over the duck, add seasonings such as cinnamon, star anise, fennel seeds, scallions, and ginger, steam for about 3 hours, then remove and let dry.
2. Heat oil in a wok over high heat, add the duck and fry, then remove and brush the skin with some Shaoxing wine and soy sauce, then return to the oil and fry until golden brown. Serve with Sichuan peppercorn salt for dipping. This dish is fragrant, crispy, and golden in color.