1 cup thinly-sliced peeled ginger
8 whls star anise pods
2 teaspoons toasted whole Sichuan peppercorns
3 cardamom pods lightly crushed
1 whl duck - (4 to 6 lbs)
cup soy sauce
2 cups vegetable oil
English cucumber cut thin strips,
abt 2" long - (abt 1 cup)
5 green onions trimmed, cut
into 2" lengths, and then into strips
cup Hoisin sauce
Several Mandarin pancakes
(or thin flour tortillas)
Place the ginger, star anise, cinnamon, Sichuan peppercorns and cardamom in the center of an 8-inch square of cheese cloth. Bring the corners of the square together and tie them with a string to form a bag that encloses the spices.
Heat the oil in a wok over medium heat to 350 degrees. Hold the syrup coated duck by a hook inserted behind its wing joint or with a sturdy pair tongs and suspend the duck over the hot oil. With a Chinese ladle, spoon the hot oil repeatedly over the duck until the skin is caramelized and crispy, 5 to 6 minutes.