Crispy aromatic duck

Ingredients

• 1 x 2.75kg/6lb duck, fresh or frozen
• 6 slices of fresh root ginger, 7.5cm x 5mm / 3 x ¼in
• 6 spring onions, cut into 7.5cm / 3in lengths
• 1 Cucumber 
• corn flour
• 1lt vegetable oil

For the Spice Rub:

• 2 tbsp five-spice powder
• 65g/2½ oz Sichuan peppercorns
• 25g/1oz whole black peppercorns
• 3 tbsp cumin seeds
• 200g/7oz rock salt

To Serve:

• Chinese pancakes
• 6 spring onions, finely shredded
• hoi sin sauce

Method

1. If the duck is frozen, thaw it thoroughly. Rinse well and completely dry with kitchen paper. 
2. Mix all the ingredients for the spice rub together in a bowl, rub the duck inside and out with this mixture, wrap in clingfilm and place in the refrigerator for 24 hours.
3. After this time, brush any excess spices from the duck.
4. Stuff the ginger and spring onions into the cavity 
5. Steam the duck for 2 hours
6. Remove the duck from the steamer and pour off all the liquid
7. Discard the ginger and spring onions. Leave the duck in a cool place for 2 hours or until it has dried and cooled. 
8. At this point the duck can be refrigerated.
9. Just before you are ready to serve it, cut the duck into quarters and dust with corn flour, shaking off the excess.
10. Heat the oil and deep fry. Fry the breasts for about 8-10 minutes and the thighs and legs for about 12-15 minutes, until each quarter is crisp and heated right through.
11. Drain the duck on kitchen paper and leave until cool enough to handle. Then remove the meat from the bones and shred it. 
12. Serve with the Chinese pancakes, spring onions, sliced cucumber and hoi sin and plum sauce.

For the pancakes 

Ingredients

• 500g flour
• 500g water
• 2.5ml oil
• 1.5g salt 

Method

1. Knead all the ingredients together and leave to set for 12 hours in the fridge
2. When ready for use warm up the hot plate (crêpe maker) and spread out thinly 
3. Gently cook on each side, allow to cool and refrigerate between layers of non stick paper
4. In a bamboo steamer, place some cabbage leaves for a base and arrange the pancakes cover with the lid and steam for about 1 to 2 min depending on the strength of steam until they are hot taking care that the pancakes do not to stick to one another