Sichuan Crispy Duck

Thoroughly clean the Whole duck, removing any excess fat and pin feathers. Pat the Whole duck completely dry with paper towels.

In a small bowl, combine 100g Shaoxing wine, Light soy sauce, Dark soy sauce, 20g sliced Ginger, 20g Scallions cut into 5cm sections, Sichuan peppercorns, Star anise, Cinnamon stick, Salt, and White pepper. Rub this marinade mixture generously all over the Whole duck, both inside and out. Place the Whole duck in a large dish, cover, and refrigerate for at least 4 hours, preferably overnight, turning occasionally.

Prepare a large steamer. Place the marinated Whole duck in the steamer. Add the remaining 30g smashed Ginger and 30g Scallions, along with 50g Shaoxing wine, to the steaming liquid or directly into the duck cavity if steaming on a rack. Steam the Whole duck over high heat for 90-120 minutes, or until very tender.