•1 Whole Duck (about 2.2 kg)
•1 tsp of Szechuan Peppercorns
•1 tsp of Star Aniseed
•1 tbsp of Green Cardamom
•2 Bay Leaves (chopped)
•2 tbsp of Five Spice Power
•6 slices of Ginger
1.Mix all spices and ginger with 2 tbsp of salt, 1 tbsp of sugar and 2 tbsp of light soy sauce in a bowl.
2.Stuff ¾ of the mixed spices into the duck and sew the skin at the end of the duck with a bamboo skewer.
3.Boil 4 pints of water in the wok with 3 tbsp of honey and 3 tbsp of rice vinegar.
4.Immerse the duck into the boiling water for about 1 min until the skin has contracted.
5.Rub the remainder of the spices onto the duck skin.
6.Put a sharp butcher hook through the backbone of the duck and hang the duck in the kitchen for 24 hours until the skin becomes very dry.
1.Preheat oven to 220°C.
2.Roast duck for approximately 50 mins.
3.Remove and cool down.
4.Brush honey on the duck skin.
5.Cut into small pieces and serve with Plum Sauce.
Ready to Serve