Name: Twice-Cooked Duck with Star Anise and Sichuan Peppercorns
Total time: 2 h 45 min
Cuisine: ChineseAsia
Ingredients: 4 whole star anise; 2 teaspoons Sichuan peppercorns; 1 large piece cassia bark or 1 small cinnamon stick; 2 tablespoons kosher salt; 4 thick slices unpeeled ginger; 1 cup fresh cilantro leaves; 1 duck (about 4 1/2 pounds), thawed, rinsed, and patted dry (giblets reserved for another use); 1 teaspoon dark soy sauce

Why This Recipe Works

For our duck recipe, we wanted to render the bird’s fat but still have crisp, succulent skin. We wound up steaming the bird to render the fat. After 1 hour of steaming, the skin became taut as the fat underneath melted into the water below. When the skin began to pull away from the joint on the wing, the meat was fully cooked. The seasoning also melted into the meat, basting the bird with flavor. After letting the duck cool (it needed to be at room temperature before roasting) and brushing it with dark soy sauce to give it good color, we quickly roasted it at high heat to brown and crisp the skin and reheat the meat.

Before You Begin

As an alternative to the spice mixture that appears in this recipe, you could serve the duck with hoisin sauce and Mandarin pancakes or steamed white buns. If you go with the seasonings provided here, serve the duck with vegetables. Those who do not have kosher salt can substitute 1 tablespoon of regular table salt.

Instructions

Toast star anise, peppercorns, and cassia bark or cinnamon stick in dry skillet just until they start to smoke. Grind in spice mill and combine with salt. Rub half the mixture over outside and inside cavity of duck (see illustration 1 in "Preparing Steamed/Roasted Duck"). Set aside remaining mixture.

Place ginger slices and cilantro in duck cavity. Set duck on rack above roasting pan and leave uncovered in cool, airy place for at least 4 hours or overnight (illustration 2 in "Preparing Steamed/Roasted Duck").

Bring several inches of water to boil in large, 16-inch wok or wide, deep pot fitted with rack one inch above water level. Place duck, back side up, on rack (illustration 3 in "Preparing Steamed/Roasted Duck"). Cover pot and steam over high heat, adding more boiling water if necessary, until skin becomes taut and starts to pull away from joints on wings, 50 to 60 minutes (illustration 4 in "Preparing Steamed/Roasted Duck").

Cool to room temperature and brush skin with soy sauce. (Duck can be wrapped in plastic and refrigerated up to 1 day. Bring to room temperature before roasting.)

Heat oven to 400 degrees. Place duck on rack inside roasting pan. Roast until skin is crisp and quite brown, 35 to 40 minutes. Remove from oven, cover with foil, and let rest for 10 to 20 minutes. Carve, following illustrations in "Carving Duck, Chinese Style." Serve, using reserved portion of spice mixture as seasoned salt.