Ingredients
Water and duck, as needed.
Seasonings
Salt, Sichuan peppercorns, five-spice powder, scallions, ginger, star anise, and a splash of rice vinegar, all to taste.
Instructions
1. Slaughter and clean the duck, then soak it in cold water to remove any blood, rinse thoroughly, and drain well.
2. Heat a wok over high heat, add salt, Sichuan peppercorns, and five-spice powder, stir-fry until hot, then transfer to a bowl. Rub the hot salt mixture all over the duck, place it in a pot or basin, and marinate for 1.5 hours. Remove the duck, then submerge it in a container of clear brine for about 4 hours before taking it out.
3. Add water to the pot, bring to a boil over high heat, then add scallions, ginger, star anise, and rice vinegar. Place the duck in the pot with the legs facing up and the head down, cover and simmer for 20 minutes. When small bubbles appear around the edges, lift the duck by the legs and drain the liquid from the cavity, then return the duck to the broth, allowing the cavity to refill. Repeat this process three to four times, then simmer for another 20 minutes. Remove the duck, drain the liquid, and let it cool completely. To serve, chop into pieces and arrange on a plate. The finished dish has a jade-white, glossy skin and tender, slightly pink meat.