I found this recipe in , published by China’s Foreign Language Press. The duck is marinated, then steamed until tender before being deep-fried to a rich mahogany colour. It looks involved but is actually a cinch when you break the recipe into two days – one for marinating, the next for finishing the dish. Serve with Sichuan pepper-salt dip and you’ll be making this again and again. — Tony Tan
Shanxi ya