Preparation:
combine ginger, salt, scallions, peppercorns, wine, and star anise-mix well pour mixture over duck cover and chill for 1-4 hours, drain place duck onto a plate and set into a bamboo steamer steam for 60-90 minutes, until tender remove from steamer heat oil to 375 degrees add duck and fry until crispy on all sides drain well on a cooling rack and blot with paper towels remove flesh from bone and cut into strips arrange onto a serving platter serve hot, with assorted dipping sauces to the side |
