Crispy Duck

Crispy Duck

1 duck
2 tsp. salt
6 star anise
1 T. Szechuan peppercorns
1 tsp. cloves
2 cinnamon sticks
4 spring onions
4 fresh ginger, unpeeled
6 T. Chinese wine or Dry Sherry
vegetable oil, for deep frying
lettuce leaves
12-16 thin pancakes
Plum Sauce
1/2 bunch spring onions, shredded
1/2 cucumber, cut into matchsticks strips

Remove the webs, tips of wings, and tail of
the duck. Wash clean, and drain off the water.
Put in the sink. Split body in half down the
backbone. Rub salt all over 2 halves.

Place duck in plate with spices, spring onions,
root ginger, and rice wine. Marinate for at least
4-6 hrs.

Steam duck vigorously with sauce for 3-4 hrs.
Remove, and let cool, covered, for 5 hrs.
Duck must be completely cold, and dry, or skin
will not be crispy.

Heat oil in wok until it's smoking. Place duck
in oil, skin side down, and deep fry for 6 mins.,
or until crisp, and brown, turning once at the
last moment. Remove duck, and drain on paper towel.

Spread lettuce leaves on platter. Remove all bones
from duck, and place on top of lettuce leaves.

Put a pancake on each plate. Place a little duck
combined with Plum sauce, spring onions, and
cucumber on pancake. Form pancake into a roll.

Serve.