16-pound duck 2/3 cup kosher salt 1/4 cup black peppercorns 5 tablespoons Sichuan peppercorns 3 tablespoons cumin seeds 2 tablespoons five-spice powder 63-by- 1/8-inch slices 1 inch peeled fresh ginger root 12 scallions, 6 cut into 3-inch lengths, 6 finely shredded Flour for dusting 1 to 2 cups peanut oil Chinese mandarin pancakes (see note) Hoisin sauce.
1. Rinse and dry the duck. Rub it inside and out with a mixture of salt, peppercorns, cumin and spice powder, then refrigerate in a plastic bag overnight.
2. Brush the spices off the duck and stuff the ginger and 3-inch lengths of scallion into the cavity. Steam, covered, for 2 hours, adding boiling water as necessary.
3. Remove the duck and discard the ginger and scallions. Cool until dry, about 2 hours.
4. Cut the duck into quarters, dust with flour and shake off excess. Fry the legs and thighs in peanut oil for 12 to 15 minutes, breasts 8 to10 minutes, until crisp. Drain, and when cool, shred the meat with a fork.
5. To serve, brush each pancake with hoisin to taste, add some shredded duck and scallions and roll up as for Peking duck.
Yield: 4 to 6 servings.
Note: Purchase pancakes from a Chinese restaurant and steam them inside a foil package.