STEAMED AND CRISPED DUCK

Steamed And Crisped Duck image

Provided by Amanda Hesser

Time 2h30m

Yield 3 servings

Number Of Ingredients 7

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5 scallions, smashed with flat side of cleaver
6 1/8-inch slices ginger root, smashed with flat side of cleaver
1 tablespoon rice wine
2 tablespoons salt
2 teaspoons Sichuan peppercorns
1 whole star anise, smashed with flat side of cleaver
1 4 1/2-to-5-pound duck, rinsed and dried

Steps:

In small bowl, mix all ingredients except duck. Rub mixture on duck, inside and out. Put duck in dish, breast side down. Cover with plastic wrap; refrigerate overnight.
The next day, take duck out of refrigerator, and let it warm to room temperature. Place duck on steamer tray or rack small enough to fit into a wok. Fill wok with water up to bottom edge of tray; bring to boil. Place tray over boiling water, cover with lid or foil and steam duck over high heat until extremely tender, for about 1 1/2 to 2 hours. Replenish boiling water when necessary.
Preheat oven to 450 degrees. Transfer duck to cutting board, and let cool. Quarter the duck. Heat large nonstick saute pan over medium-high heat. When hot, add duck pieces, skin side down; saute until skin begins to sizzle and brown, for about 1 minute. Reduce heat to low, and crisp skin for 5 to 7 minutes. Turn and brown other side. Turn again, cover and cook in oven until heated through, for about 8 to 10 minutes. Transfer pieces to platter; serve.