Fragrant Duck with Spiced Soy & Cinnamon

Ingredients

• 2 tablespoons sea salt
• 1 tablespoon Sichuan pepper
• 1 x 2kg duck, washed and excess
• fat removed
• 750 ml chicken stock
• 2cm piece ginger, sliced
• 1 clove garlic, smashed
• 2 green onion, sliced
• 3 star anise
• 1 cinnamon quill
• cup Shaoxing wine
• ¼ cup light soy sauce
• 2 tablespoons white sugar

Method

1. Place salt and sichuan pepper into a dry frying pan and warm gently over medium heat for 2–3 minutes or until fragrant. Remove and cool.
2. Pound in a pestle and mortar or grind in a spice grinder until finely ground.
3. Cut duck into serving pieces, legs, thighs and breasts cut in half across the bone. Remove wing tips and reserve for stocks. Prick skin of each piece of duck several times with a fork.
4. Rub salt spice mix evenly over the skin of each piece of duck. Place onto a tray and cover loosely with cling wrap; refrigerate.
5. Place stock, ginger, garlic, green onion, star anise, cinnamon, shaoxing wine, soy and sugar into a large microwave-safe bowl.
6. Select 100% power and dial up 10 minutes. Pause program and stir every 2–3 minutes. Cool slightly.
7. Arrange duck pieces into a casserole dish large enough to hold all the duck in a single layer. Pour in stock with all aromatics until it covers the meat and bone; leaving the skin and fat above the liquid.
8. Select 80% power and dial up 25 minutes. Press START button.
9. Preheat a grill on high heat. Remove duck from dish and place onto a baking tray. Score duck skin 2 or 3 times and grill 2–3 minutes or until crisp and golden.