Twice-Cooked Duck with Star Anise and Sichuan Peppercorns

Name: Twice-Cooked Duck with Star Anise and Sichuan Peppercorns
Yield: Serves 4
Cuisine: Asia, Chinese
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

Main Courses
Asia
Chinese
Poultry
Duck

Appears in Cook's Illustrated September/October 1995

This duck is cooked by a two-step method that draws the fat out of a duck by steaming and then crisps the skin by roasting.

SERVES 4

TIME 2¼ hours, plus 30 minutes cooling

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