MANDARIN DUCK (((AUTHENTIC)))

Steps:

• In a large skillet heat the peanut oil to medium-hot. In the meantime, dry the duck with several layers of paper towels. Brush the duck liberally with the soy sauce, being certain to paint it all over and thoroughly. When it is fully brushed, place the duck into the hot peanut oiled skillet and fry it on both sides until it turns a dark golden brown. While the duck is frying, bring to a boil a pot of water deep enough to completely submerge the duck. Into the pot, add a bouquet garni made of 1 teaspoon fennel seeds, 4 whole star anise, 6 whole cloves, salt and white pepper, dried peel from 1/2 of a tangerine, about 2 oz. sliced ginger root, 4 green onions (tied in knots), and water. After the stock has simmered for about 20 minutes to release the essences from the bouquet, take the fried duck and place it into the stockpot. At this point, lower the heat and poach the duck for exactly 1 hour. This causes the thick fat layer in the duck to dissolve and be extracted from under the skin. When the allotted cooking time is done, remove the duck from the stockpot, drain it well, and allow it to cool. Cut the duck in half and remove the rib bones, back bones, neck bones, and thigh bones (but leave the drumstick and wing bones on for presentation). IMMEDIATELY sprinkle the duck halves with salt and white pepper. Then sprinkle the duck halves evenly with cornstarch. Then sprinkle over the cornstarch with cold water. Then top everything off by the sprinkling of all-purpose flour. Then place both duck halves on a metal steamer rack and set the rack down inside the stockpot that you poached the duck in originally. With the burner set to medium, cover and steam the duck halves for 20 minutes. As soon as they come out of the steamer pot, transfer the duck halves to a preheated 375 degree oven. In about 15 to 20 minutes the oven heat will cause the water from the steaming process to evaporate from the duck meat, consequently crisping up the skin in the process. This is probably the