Instructions: If the duck is frozen thaw it thoroughly.

Blot it with kitchen paper until it is thoroughly dry then rub it inside and out with the five spice powder and salt.

Make sure these are rubbed on evenly.

Wrap well in clingfilm and place in the refrigerator for at least 3 hours preferably longer.

After this time cut the ginger into slices 7.5cm x 0.5cm.

Slice the spring onions into 7.5cm lengths.

Stuff the ginger and spring onions into the cavity of the duck and put on a heatproof china or glass plate.

Set up a steamer or put a rack into a wok or deep pan.

Pour about 5cm of water into the pan and bring to the boil.

Put the duck (and plate) into the steamer or onto the rack cover it with a lid and steam gently for about 2 hours.

Replenish the water from time to time to keep the steam constant.

Remove the duck and pour off all the fat and liquid which may have accumulated.

Discard the ginger and spring onions.

Keep the duck on a platter in a cool dry place for about 2 hours until it has thoroughly dried and cooled.

At this point the duck can be refrigerated.

Just before you are ready to serve it cut the duck into quarters.

Heat the oil in a deep fat fryer or wok.

When the oil is almost smoking deep fry the duck quarters in 2 batches until each is crisp and warmed right through.

Drain the quarters on kitchen paper and then chop them into smaller serving pieces.

To eat Crispy Sichuan Duck dip a piece of duck meat in the Roasted Salt and Pepper mixture and then put the meat into a split steamed bun and eat it rather like a sandwich.

Most of the steps are quite simple and can be done up to a day ahead. This is a dish for a special dinner party and should be served with Steamed Buns and Roasted Salt and Pepper

Serves 4

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