Nanjing salted duck

Step 1: Toast 1 ¾ oz salt and 1 tbsp Sichuan peppercorns in a dry pan over a medium-low heat, stirring, for 4–5 minutes, until the salt turns faintly yellow and smells strongly of pepper. Let it cool.

Step 2: Pat 4 ⅜ lb whole duck dry. Rub two-thirds of the pepper salt inside the cavity and the rest over the skin, working it into the legs and breast. Wash your hands and the board well afterwards.

Step 3: Put the duck in a covered container and cure in the fridge for 4 hours. Never leave it at room temperature.

Step 4: Meanwhile, boil 8 ¼ cups water with 4 oz salt, 3 star anise, 1 oz fresh ginger and 3 spring onions for 5 minutes, then cool completely and chill.

Step 5: Rinse the cured duck, put it in a container or large food bag and pour in the cold brine to cover. Brine in the fridge for 8 hours or overnight.

Step 6: Lift out, rinse and pat dry. Hang or set on a rack in the fridge, uncovered, for 1 hour so the skin dries a little.

Step 7: Bring 16 ¾ cups water to the boil in a large, deep pan with 1 oz fresh ginger, 4 spring onions and 2 star anise. Push a few of the ginger slices and spring onions into the cavity of the duck.

Step 8: Lower the duck in breast down, let the water return to just below a simmer, then hold the heat very low, around 85–194°F, with small bubbles only. A common mistake is a rolling boil, which splits the skin and makes the meat tough.

Step 9: Every 20 minutes, lift the duck by the legs to drain the water from the cavity, then lower it back in so hot water refills the inside. Poach for 60–75 minutes in total, until the thickest part of the thigh reads 165°F (165 °F) and the juices run clear.

Step 10: Lift out and cool on a rack. Get it into the fridge within 2 hours of finishing cooking (sooner on a warm day) and chill for at least 2 hours, until the meat is firm.

Step 11: Chop into bite-sized pieces through the bone with a heavy cleaver and spoon over a little of the strained poaching liquid. Serve cold; it keeps for 3 days in the fridge.