Ingredients
1 duck weighing approx 2kg
1 heaped tbsp 5 spice powder
1 tbsp rock salt
1 tbsp Szechuan peppercorns (place in bag and crushed with rolling pin)
2 slices root ginger
To Serve
Wing Yip Hoisin Sauce
Wing Yip Plum Sauce
spring onions (shredded)
cucumber (finely sliced lengthways)
Cooking Method
Step 1
Mix 5 spice powder, salt and szechuan peppercorns together, rub duck inside and out with the mixture.
Step 2
Place ginger in cavity, clingfilm and leave overnight.
Step 3
Prepare steamer, remove clingfilm and place duck in the steamer on a heat resistant plate.
Step 4
Steam for approximately 1 1/2 - 2 hours, ensuring steamer does not run dry.
Step 5
Remove, drain away any liquid and allow the duck to cool completely.
Step 6
Brush the duck with sesame oil, place on a roasting rack and finish cooking a hot oven for 15-20 minutes.
Step 7
Alternatively, deep fry in hot oil, cutting into quarters for easier handling, until duck is crispy (approximately 10 minutes).
Step 8
Drain well and shred with two forks.
