Wild Ginger Fragrant Duck

Serving Size : 4. Roast peppercorns in a dry frying pan over moderate heat until aromatic and they just begin to smoke. Do not burn. Put peppercorns in a blender or processor or food mill for 90 seconds. Sieve to remove peppercorn husks (the dish will be gritty if you don't). Roast salt in a dry pan over moderate heat until light brown. Mix together the salt, peppercorns and five spice powder. Reserve 2 tablespoons to serve with the finished duck. Take half the remaining spice mix and rub inside the duck; rub the other half outside, covering all surfaces. Let the bird rest overnight, covered, in the refrigerator. Put the onions and ginger in the cavity of the duck. Place the duck in a 9 inch glass pie plate. Fill a 14 inch wok with water, approximately 3 inches deep. Place a pair of chopsticks in an X pattern on the wok (or use a steamer rack), place the pie plate on top, and cover with lid. Steam over high heat for 60 minutes. Check water level every 15 minutes. At the end of the steaming time, the duck is fragile and must be handled with care. Use a large fork to pick up the duck from inside the cavity, letting all juices drip into the pie plate. Discard the juices. Air dry the duck for two to four hours. Place 5 to 7 cups of peanut oil in the wok and heat to 375F. Gently slip the duck into the oil, being careful as spattering can occur. If the duck is not completely submerged, turn it over after 3 or 4 minutes and cook for another 3 or 4 minutes. When the skin is golden brown, remove the duck from the oil and place on paper towels to blot excess oil. When duck is just cool enough to handle, use a very sharp knife or cleaver to chop it in half, lengthwise. Each half can then be chopped into 6 pieces. Serve with the reserved Szechuan peppercorn salt and sweet plum sauce and chinese steamed buns or chinese pancakes.