Xiāng Sū Yā - 香酥鸭 - Sichuan crispy duck

Xiāng Sū Yā - 香酥鸭Sichuan crispy duckIngredients:4 duck legs1 tbsp Shaoxing rice wine1 tbsp salt1 tsp five-spice powder (see recipe)4 spring onions5 cm jahe/gingeroilGarnish:bao bunsspring onion, in stripscucumber, in stripschili garlic sauce (see recipe) / hoisin sauce / plum saucePreparation:Finely chop the spring onion and the jahe into thin slices/julienne. Rub the legs in with the rice wine, salt and five-spice powder. Place half the spring onion and jahe on a plate and place the legs on top. Place the remaining spring onion and jahe on top and let it marinate for at least 12 hours.Then steam the legs over medium heat for 90 minutes until tender. Then remove the spring onion and jahe and let the legs cool.Heat the oil in a pan and fry the legs until crispy and golden brown. Remove the legs from the pan and let them drain and cool. Debone the legs and cut the meat into slices.Serve the meat in the bao bun with some spring onion, cucumber and some sauce.