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1
Combine the ground Sichuan peppercorn, ground star anise, five-spice, salt, soy sauce and Shaoxing wine into a paste. Rub it thoroughly over the entire surface of the duck and into every cavity and crevice. Tuck the ginger and scallions into the cavity. Marinate for a minimum of 4–6 hours, or overnight in the refrigerator. The duck is ready when the spice paste has visibly darkened the skin and the flesh feels firmed by the salt.
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2
Place the duck on a rack set over a deep steaming vessel. Steam over vigorously boiling water for a minimum of 2 hours, replenishing the water as needed. The duck is done when the meat is completely falling-off-the-bone tender and yields under light finger pressure with no resistance.
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3
Transfer the duck to a clean rack set over a tray. Air-dry uncovered for a minimum of 2 hours — in a cool, well-ventilated space or under a fan. This is where the dish lives or dies: the skin must feel completely dry and slightly papery to the touch before the duck approaches the oil. A single drop of surface moisture will cause dangerously violent spattering when the duck enters the hot fat. Do not proceed until no trace of moisture remains.
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4
Heat the frying oil in a deep, heavy vessel to 180 °C. Lower the duck carefully into the oil. Fry for 8–12 minutes, turning if necessary to ensure even colour. The duck is ready when the skin is deeply golden, shatteringly crisp, and produces a hard, hollow sound when tapped with a utensil.
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5
Lift the duck from the oil and drain briefly on a rack. Bring to the table whole. Break it apart by hand or with two forks — the meat falls from the bone with the slightest pressure. Do not carve.