INGREDIENTS

INSTRUCTIONS

1. Put Szechwan peppercorns and salt in a dry pan and stir constantly for
5 minutes over low heat. Let cool slightly, then crush peppercorns with a
rolling pin and strain through a sieve.
2. Wipe duck inside and out with a damp cloth. Rub inside and out with
pepper-salt mixture. Refrigerate, covered, overnight.
3. Rinse duck briefly with cold water to remove pepper salt coating.
Transfer to a large heatproof bowl and add sherry.
4. Steam 1-1/4 hours by the bowl-in-a-pot method (see "HOW-TO SECTION").
Turn off heat, but keep pan covered until duck has cooled to room
temperature.
5. Drain duck, reserving liquid. Chop, bones and all, in 1-1/2 inch
sections; or bone and cut in 1- by 2-inch strips. Pour duck liquid over,
and chill. Serve cold.
NOTE: The duck in this dish is reddish and tender. It should not be
confused with preserved duck, which is heavily salted and dried.
   VARIATIONS:
1. For the Szechwan peppercorns, substitute 1 teaspoon either ground
Szechwan pepper, ground black pepper, or cinnamon. In step 1, heat with the
salt, stirring only 1 minute.
2. After step 1, add 1/2 teaspoon ground star anise to pepper salt
mixture.
3. At the end of step 2, wrap duck well in foil and refrigerate 3 to 4
days.
4. In step 4, instead of steaming the duck, place in a heavy saucepan
with 8 cups cold water and bring to a boil. Then simmer, covered, until
tender but not too soft (about 40 to 60 minutes). Pick up step 5.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.

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