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Naking Salt Water Duck
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2 teaspoons Szchuan peppercorns 3 teaspoons salt 1 duck, about 2 kg (5 lb) Sauce: 1 x 225 g (8 oz) can yellow bean paste 2 tablespoons sugar 2 tablespoons vegetable oil 2 tablespoons water Preparation time: 15 minutes, plus marinating Cooking time: 1 hour 2. Rub the duck inside and out with the peppercorn-salt mixture, then place in a tightly covered pan. Leave to season for 24 hours, turning once or twice during this time. 3. Remove the duck from the pan, wash well and dry on paper towels. Place the duck in a large bowl and steam over high heat for 50 minutes. At the end of this time turn off the heat, but leave the duck in the steamer until it is cold.
4. Remove the duck when cold and chop into rectangular pieces,
including the bones. Mix all the sauce ingredients in a small pan and
simmer for 5 minutes, stirring. Arrange the duck on a serving plate and
pour on the sauce. Serve cold.
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