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1
Combine the salt, toasted ground Sichuan peppercorns, and five spice. Rub the mixture thoroughly over the entire duck — inside the cavity and across every exterior surface. Place the duck on a rack, uncovered, in the refrigerator for 12–24 hours. The cure is complete when the surface of the skin feels dry to the touch and the salt has visibly drawn moisture from the flesh.
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2
Combine the water, salt, spring onions, ginger, star anise, and whole Sichuan peppercorns in a pot large enough to submerge the duck. Bring to a full boil over high heat. Lower the cured duck into the liquid. Return to a full boil — the broth will smell sharply aromatic at this point.
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3
Immediately reduce the heat to the absolute minimum. The liquid must fall to approximately 75–80 °C and hold there for 30–40 minutes — it should barely tremble at the surface, with no rolling movement. This is where the dish lives or dies: a vigorous simmer will tighten the flesh and rupture the fat, destroying the quality of fat but not greasy, fresh and fragrant. The broth should at no point boil again. The duck is done when the thigh, pierced at its thickest point, yields clear juices.
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4
Lift the duck from the broth. Tilt it to drain the cavity fully into the pot. Reserve the poaching broth. Allow the duck to cool to room temperature, then refrigerate — uncovered on a rack — until completely cold throughout. The skin, once cold, should be pale, smooth, and slightly taut to the fingertip.
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5
When fully cold, chop the duck through the bone into serving pieces using a heavy cleaver. The cut surfaces should show flesh that is delicately and evenly seasoned with no grey or dry band at the centre. Arrange on a platter. Serve with a dipping condiment of reserved broth and finely sliced fresh ginger.