Sichuan Crispy Skin Duck
| Yield: | 4 Servings |
| Categories: | Chinese, Poultry |
| 1 | Fresh Duck, 4 1/2 pounds | |
| 3 | Or 4 Star Anise | |
| 2 | ts | Sichuan peppercorns |
| 1 | Two-inch cinnamon stick | |
| 1 1/2 | tb | Coarse salt |
| 1 | One-inch cube ginger, smashed | |
| 1 | Scallion | |
| Dark soy sauce | ||
| 1 | tb | Dry sherry or Shaoxing wine |
| 1 | tb | Cornstarch |
| 1/2 | ts | Sugar |
| 1 | Egg white, beaten until foamy | |
| Oil for frying |
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