Salted Duck

Ingredients

Whole duck

1 (about 4-5 lbs)

Salt

1/4 cup

Chinese cooking wine

1/2 cup

Scallions

4, chopped

Ginger

2 inches, sliced

Star anise

2

Sichuan peppercorns

1 tablespoon

Instructions

1. Clean the duck thoroughly, removing any remaining feathers and innards, then pat it dry with paper towels.
2. Rub the salt generously inside and out, ensuring every part of the duck is coated.
3. Stuff the duck cavity with the Sichuan peppercorns, star anise, slices of ginger, and chopped scallions for added flavor.
4. Seal the duck in a large plastic bag or wrap it in plastic wrap and refrigerate for 24 hours to allow the flavors to penetrate the meat.
5. Preheat your oven to 350°F (175°C).
6. Place the duck on a rack in a roasting pan. Pour the Chinese cooking wine over the duck, allowing it to soak into the skin.
7. Roast the duck in the preheated oven for about 2 hours. Baste the duck with the pan juices every 30 minutes to achieve a crisp, golden skin and evenly cooked meat.
8. Once the skin is crispy and the internal temperature reaches 165°F (74°C), remove the duck from the oven and let it rest for about 10 minutes before carving.