Just got the recipe from Internet. Here is the version I used, maybe the first English version. :-)
* A fresh duck 2lbs, better to get a smaller duck without too much fat.
* Prepare the salt. Put 100g salt and 20g Sichuan pepper into the pan and heated until the salt turns a bit brown and you can smell the pepper.
* Marinate the duck thoroughly both inside and out with salt and Sichuan pepper. Put into the lower chamber of fridge for 24-48 hours. The longer, the salty. So, it's up to you. My first try was 48 hours and a bit salty for me. So, this time is around 36 hours and it's just okay for me.
* Wash the duck to get rid of all salt and pepper after 24-48 hours.
* Boil a pot of water and put the duck into the pot when water is boiled. The duck should be submerged into the water totally. Put the lid on. You may put a slice of ginger and some cooking liquor in the water.
* Turn the oven to low, like 2, for 10 minutes, after the water is boiled again. The water shouldn't be boiled too much, just a little bit. In this case, the skin of the duck won't be damaged.
* Turn off the oven and keep the duck in the pot for 20 minutes. The duck is still being cooked by the boiled water.
* Take out the duck and cool the duck with ice water or put into the upper chamber of the fridge for 5-10 minutes.
* You can now cut the duck into pieces and enjoy. :-)
No time to take photos, so I just paste a picture found on the Internet here.
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