1 whole duck
10g Sichuan peppercorns
2 cinnamon sticks
5g star anise
5g ginger, peeled, sliced and smashed
10g spring onion
some potato starch
some sour plum sauce
20g chicken seasoning powder
30g rose wine (Mei Kuei Lu Chiew)
Yam Paste Ingredients
600g yam, peeled and cut into pieces
350g wheat flour
250g hot water
5g chicken seasoning powder
3g five-spice powder
300g vegetable shortening
1 Make a slice on duck’s back to smear with marinade. Marinate for about 30 minutes.
2 Place Sichuan peppercorns, cinnamon sticks, star anise, ginger and spring onion into duck’s abdominal cavity. Steam for 3.5 hours. Allow to cool before deboning.
3 To make yam paste: steam yam for 45 minutes till soft before mashing into paste. Combine 250g wheat flour with hot water, then add this soft dough into the yam paste to mix well. Add salt, sugar, chicken seasoning powder and five-spice powder to mix. Then gradually add vegetable shortening and remaining wheat flour to mix well.
4 Face duck skin downwards then pat its breast with a little potato starch.
5 Spread yam paste over duck meat evenly.
6 Heat oil to about 160°C and deep-fry duck with yam paste till golden brown.
7 Remove and cut into pieces. Arrange on a plate and serve with sour plum sauce.