1.5 kg duck, rinsed and dried
2 tb sichuan pepper, dry roasted and ground
salt
1/4 c flour
vegetable oil
1 c water
1 c sugar
250 g blood plums, cut in half
2/3 c fish sauce (or less, depending on strength of fish sauce BE CAREFUL)
6 star anise
2 Cinnamon sticks
1/3 c lime juice
Trim excess fat from inside and outside cavity. Rub all over with pepper and salt, cover and refrigerate overnight.
Steam duck gently for 1 1/2 hours or until cooked. It is easy to overcook. Drain duck, allow to cool slightly, then place in refrigerator to cool further.
Combine water and sugar and bring to the boil, simmer for 5 mins. Add plums, fish sauce, spices and simmer a further minute. Do not overcook. Stir in lime juice and remove from heat, but keep warm.
Cut duck in half length ways. Carefully ease meat away from carcass, leaving things, legs and wings intact. Dust halves in flour and deep-fry, one at a time, for about 3 mins, or until brown and crispy. Remove and drain, rest in warm place for 5 mins. Finally, slice the duck and spoon over the hot sauce.
This is an elaborate dish and strongly flavoured. A little goes a long way.
Source: Kylie Kwong 'Heart and soul'
