Twice-Cooked Duck with Star Anise and Sichuan Peppercorns
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Appears in Cook's Illustrated September/October 1995
This duck is cooked by a two-step method that draws the fat out of a duck by steaming and then crisps the skin by roasting.
WHY THIS RECIPE WORKS
For our duck recipe, we wanted to render the bird’s fat but still have crisp, succulent skin. We wound up steaming the bird to render the fat. After 1 hour of steaming, the skin became taut as the fat underneath melted into the water below....
