This recipe is sure to be a hit with any group. It can be made ahead of time and ensures the highest marinated quality in our Alto-Shaam Cook & Hold.
1/4 C. (59 ml) Szechwan peppercorns
1/4 C. (59 ml) star anise
2 T. (30 ml) fresh ground ginger
2 T. (30 ml) chopped garlic
8 T. (118 ml) soy sauce
4 T. (59 ml) honey
3 T. (44 ml) Chinese rice wine
2 T. (30 ml) salt
4 T. (59 ml) sugar
Pan fry peppercorns and star anise until aromatic. Mix with remaining marinade ingredients. Rub on the inside and outside of the duck and let marinade in the cooler overnight. Preheat Alto-Shaam Cook & Hold to 300 F (149 C). Cook ducks in the Cook & Hold directly on wire shelves for 2 1/2 hours at 300 F (149 C), door vents open. After cooking ducks can be held at 160 F (71 C) for up to 6 hours. For a crisper skin place ducks in a 450 F (233 C) oven for 10 minutes before serving.
Cut meat off duck and serve in a Chinese pancake with hoisin sauce and green onion.