Serves 6-8

INGREDIENTS

1 oven-ready duckling, weighing about 2-2.3 kg/4/1/2- 5 Ib
2 tsp salt
5-6 whole star anise
1 tbsp Sichuan peppercorns
1 tsp cloves 2-3 cinnamon sticks
3-4 spring onions
3-4 slices fresh ginger, unpeeled
5-6 tbsp Chinese rice wine or dry sherry
Vegetable oil, for deep-frying
lettuce leaves, to garnish

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Crispy and Aromatic Duck

Remove the wings from the duck. Split the body in half down the backbone.

Rub salt all over the two duck halves taking care to rub it well in.

Marinate in a dish with the spices, spring onions, ginger or sherry for at least 4-6 hours.

Vigorously steam the duck with the marinade for 3—4 hours (longer if possible), then remove from the cooking liquid and leave to cool for

at least 5—6 hours. The duck must be completely cold and dry’or the skin will not be crispy.

Heat the oil in a wok until smoking, place the duck pieces in the oil, skin-side down, and deep-fry for 5—6 minutes or until crisp and brown,

turning just once at the very last moment.

Remove, drain and place on a bed of lettuce leaves. To serve, scrape the meat off the bone and wrap a portion in each pancake with a little

sauce, shredded spring onion and cucumber. Eat with your fingers.