Ingredients
2 duck breasts
6 tbsp toasted Sichuan peppercorn salt (see following)
1 tbsp 5-spice powder
6 slices fresh ginger, smashed with the side of a large heavy knife
4 scallions, cut into 2-inch pieces and smashed
2 tbsp dark soy sauce
oil
jasmine tea leaves (optional)
noodles or rice
Preparation
Marinate: Rub the duck with 5-sice powder and peppercorn salt. put in a ziplock bag with ginger, garlic, scallions, and 1 tsp soy sauce. Let sit 4 hours or overnight.
Steam: put the duck breasts in a colander or strainer and set over a pot. Fill the pot to 1 1/2 inches below the strainer and bring to a boil. Cover. Let steam for 45 minutes.
Stir-fry: Pull off the skin and fat. Shred the duck meat. stir fry in soy sauce and oil with ginger & scallions. Use the water with duck drippings to cook rice or noodles and serve alongside.
Toasted Sichuan Peppercorn Salt: 1/4 cup Sichuan peppercorns 2 tbsp hot pepper 2 tsp ground black pepper 1/2 cup kosher salt
Shake peppercorns in a sieve to get rid of dust; discard any twigs or leaves.
Toast the peppercorns and salt in a small dry heavy skillet over moderate heat, stirring, until very fragrant and smoking, 3-5 min; be careful not to let them burn.
While still hot, grind to a powder in a coffee/spice grinder, then sift through a sieve, discarding hulls.
