Crisp Fried Duck

1 duck, about 5 1/2 lb. (2,500g)	5 tsp. scallions, shredded
4 tbsp rice wine	1 tbsp fresh ginger, shredded
3 1/2 fl oz (100ml) soy sauce	1/2 tsp. ground clove
1/2 tsp. salt, or to taste	1/2 tsp. ground cinnamon
5 tsp. ground Sichuan peppercorn	10 cups (2,500 ml) vegetable oil for deep-frying; uses about 5 oz (150ml)
1 tsp. ground star anise	2 tbsp spiced pepper-salt
2 tbsp sweet bean sauce (fermented flour sauce)

Preparation

Wash the duck. Mix together the rice wine, soy sauce, salt, ground peppercorns, ground star anise, sweet bean sauce, scallions, ginger, ground clove, and cinnamon. Rub duck with the mixture inside and out and let marinate for 4 hours.
Place the duck in a heat-proof dish and steam in a steamer over high heat for 4 hours, replenishing water as needed. Remove the duck and drain.
Heat the oil in a wok over high heat to 400^oF (200^oC), or until a piece of scallion green or ginger browns quickly when tossed into the oil or a haze appears above the oil surface. Carefully add the duck, breast-side down, add deep-fry until brown. Carefully turn duck over and deep-fry the other side until brown. Remove , drain thoroughly, and chop into 1 1/2 inch (4 cm ) pieces. Serve with the spiced pepper-salt as a dip.