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Method:
Clean duck, remove head and leg.
Drip dry and brush condiment and rub black peppercorns on the outside.
Stuff scallions, ginger and the 1 tablespoon salt inside the duck
cavity. Store in the refrigerator overnight. Bring duck to
room temperature and steam for 2 hours until soft. Brush off any
remaining black peppercorns and allow duck to cool before deep frying
in very hot oil. Deep fry until golden brown, remove and drip
dry. Cut into pieces and serve.
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