Szechuan Smoked Duck

Rinse the Whole duck thoroughly, inside and out. Pat the Whole duck dry completely with paper towels.

In a dry pan, toast 15g Sichuan peppercorn and 50g Salt over medium heat until fragrant, about 2-3 minutes. Let the mixture cool.

Rub the toasted Sichuan peppercorn and Salt mixture all over the Whole duck, inside and out. Place 50g sliced Ginger, 50g chopped Scallion, 5g Star anise, 5g Cinnamon stick, and 3g Dried orange peel inside the Whole duck cavity. Pour 100g Shaoxing wine over the Whole duck.