Directions

To Make

1. In a pan over medium heat, toast the Sichuan peppercorns, sea salt, and star anise for 5–6 minutes, or until fragrant and the salt turns slightly brown. Remove from heat and let cool.
2. Clean the duck and pat dry. Rub the cooled salt mixture all over the duck, including inside the cavity. Place in a deep tray, cover, and refrigerate overnight. For better result, hang or place the duck on a rack to air-dry.
3. In a large stockpot, combine all broth ingredients and bring to a gentle boil.
4. Gently lower the duck into the broth. Lift it up and down a few times to tighten the skin, then fully submerge it. Add any remaining salt marinade into the pot. Bring back to a boil, then reduce heat to low. Cover the lid and let it simmer for 20 minutes.
5. Turn off the heat and let the duck soak in the hot broth for 40 minutes. Remove and hang or place the duck on a rack to drain and cool completely.
6. Chop into pieces and serve.