date:Jul 04, 2014
Ingredients
2 teaspoons whole Szechuan peppercorns (see note)
1/4 teaspoon ground star anise
1.8kg whole duck (see note)
2 whole star anise
1 piece cassia bark or 1 cinnamon quill
2cm piece ginger, sliced
1 spring onion, cut into 3 lengths
2 tablespoons dark soy sauce
2 tablespoons Chinese rice wine (shaohsing) (see note) or dry sherry
1 cup plain flour, to dust
Vegetable oil, to deep-fry
Lotus root edamame stir-fry
1 tablespoon peanut oil
2 red eschalots (see note), thinly sliced
1 tables