Remove the wings from the duck and split
the body in half down the backbone. Rub salt all over the two duck
halves, taking care to work it all in thoroughly. Marinate the duck in a dish with the
spices, spring onions, fresh ginger and wine or sherry for at least 4-6
hours. Vigorously steam the duck with the marinade for 3-4 hours (or for
longer if possible). Carefully remove the steamed duck from the cooking
liquid and leave to cool for at least 5-6 hours. The duck must be cold
and dry or the skin will not be crisp.
Heat the vegetable oil in a wok until it
is just smoking, then place the duck pieces in the oil, skins-side down.
Deep fry the duck for about 5-6 minutes, or until it becomes crisp and
brown. Turn the duck just once at the very last moment. Remove the fried duck, drain it well and
place it on a bed of lettuce leaves. To serve, scrape the meat off the
bone and wrap a portion in each pancake with a little duck sauce,
shredded spring onions and cucumber. Eat with your fingers.
Small pancakes suitable for this dish can
be found in most Chinese supermarkets. They can be frozen and will keep
for up to 3 months in the freezer. As this dish is often served with
pancakes, spring onions, cucumber and duck sauce (a sweet bean paste),
many people mistake it for Peking Duck.