Crispy Duck

Pat the two duck legs dry with paper towels without rinsing; keep the skin intact. Prepare 5 thin ginger slices and cut 2 spring onions into short lengths. Lightly crush 1 tsp Sichuan peppercorns and break up 2 star anise. Wash hands, tools and surfaces after contact with raw duck.

Rub both sides of the duck with 1 tsp salt, 1 tbsp cooking wine and all the Sichuan peppercorns and star anise. Add all the spring onion and ginger. Cover and marinate in the fridge for 24 hours, turning once and returning the container promptly to the fridge.

Fill the steamer as required and bring to the boil. Place the duck skin-side up in a deep heatproof dish with all the aromatics, spices and marinade. Cover and steam steadily for about 2 hours. Check the water level and top up with boiling water before it runs dry. The thickest meat, away from bone, must reach 75°C for 30 seconds and be easily pierced with a chopstick; continue steaming until both checks pass.

Lift out the duck gently and discard the aromatics, spices and steaming juices. Blot off surface moisture and fat with paper towels, then drain on a rack for about 30 minutes until no visible moisture remains. Keep the skin intact and fry promptly rather than leaving the cooked duck at room temperature.

Heat enough oil for deep-frying in a deep pan to 180°C, keeping the pan no more than half full. Carefully lower in one dry duck leg with long tongs. Adjust the heat to maintain about 170–180°C and fry for around 5–6 minutes, turning gently once, until the skin is golden and crisp. Drain on a clean rack. Let the oil return to temperature before frying the second leg. Keep wet duck out of the hot oil.

Let both fried legs drain and rest for about 3 minutes. On a clean board, use a suitable cleaver to chop each into 4–5 pieces. Check for loose bone fragments, arrange skin-side up on the plate and serve hot.