Combine 50g salt, 25g Sichuan peppercorns, 2g pepper, 20g chili, 50g ginger, 3g orange peel, 100g Shaoxing wine, 5g cinnamon stick, and 5g star anise.
Rub the 2000g duck thoroughly with the spice mixture and marinate for at least 4 hours, or preferably overnight.
Place the marinated duck in a steamer and steam for 2-3 hours until the duck is very tender.
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