Mix together the Chinese five-spice powder, Szechuan and black peppercorns, cumin seeds and
salt. Rub the duck inside and out with the spice mixture. Wrap the duck with cling film and place
in the refrigerator for 24 hours. Brush any loose spices fromn the duck. Place the ginger and
spring onions into the duck cavity and put the duck on a heat proof plate.
Place a wire rack in a wok and pour in boiling water to a depth of 5cm / 2 inches. Lower the
duck and plate on to the rack and cover. Steam gently for 2 hours or until the duck is cooked
through, pouring off excess fat from time to time and adding more water if necessary. Remove the
duck, pour off all the liquid and discard the ginger and spring onions. Leave the duck in a cool
place for 2 hours, or until it has dried and cooled.
Cut the duck into quarters and dust lightly with cornflour. Heat the oil in a wok or deep-fat
fryer to 190ºC / 375ºF, then deep-fry the duck quarters 2 at a time. Cook the breast for 8-10
minutes and the thighs and legs for 12-14 minutes, or until each piece is heated through. Drain on
absorbent kitchen paper, then shred some of it with a fork, ready to be put into pancakes. Serve
immediately with warm Chinese pancakes, spring onion shreds, cucumber slices and hoisin sauce.