1.75kg duck, cleaned and blotted with several pieces of paper kitchen towels.
Seasoning (A) (combined)
½ tsp salt
½ tsp pepper
¾ tsp sugar
10-12 thin slices ginger
10 stalks spring onion
8-10 cloves garlic, crushed
4 star anise, break up the petals
Pound with a mortar:
1/8 tsp fennel seeds
1/8 tsp cumin seeds
1/8 tsp black pepper corns
2-3 tbsp Premium light soy sauce
½ tsp Chinese five spice powder
Rub both the inside and outside of the duck with combined seasoning (A). Stuff the duck with half the ginger slices and half of the spring onion stalks.
Arrange the remainder of the ginger and spring onion, garlic, star anise and pounded fennel seeds, cumin seeds and black pepper on the base of a heatproof dish. Put the duck over and steam for 50-60 minutes or until duck is tender. Leave aside to cool.
Rub the duck all over with combined seasoning (B). Deep-fry the duck in hot oil. After turning the duck over, ladle hot oil over the bird to brown it evenly. Remove when done and cut into pieces before serving.