date:Jul 04, 2014
chuan pepper, ground star anise and 1 1/2 tablespoon sea salt in a frypan over medium heat. Dry-fry for 2 minutes until fragrant. Cool, then pound to a powder using a mortar and pestle.
2. Rinse duck inside and out and dry well with paper towel. Place whole star anise, cassia, ginger and spring onion in duck cavity, then rub powdered spice mix into skin. Cover and chill for at least 4 hours, preferably overnight, for flavours to infuse.
3. Cook duck in a large steamer set over boiling water fo