Heat pan and stir-fry salt over medium heat until lightly brown. Add peppercorns, anise and saltpeter; stir-fry until fragrant. Remove and set aside until cool enough to handle. Rub interior and exterior of duckling thoroughly with salt mixture, allow to sit 6 hours or overnight. Rinse duckling lightly and drain. Place on a rack in heatproof pan with water in bottom; steam 40 minutes over high heat. Preheat oven to 450 F. Place wood scraps and tea leaves in pan on lower shelf of oven. Place duckling on rack directly above & bake 5 min. Or until outside is golden brown. Remove. Heat oil for deep-frying to 380 F. Fry duckling 8 min. Or until skin is crispy. Remove and drain. Cut into bite-size pieces and serve with Dipping Sauce & green onions. Directions for Dipping Sauce: Heat oil. Stir-fry all ingredients until boiling.

Uncle Chen's

S.W. 3RD, Portland

Wine: Gewurztraminer

From the <Micro Cookbook Collection of Chinese Recipes>. Downloaded from Glen's Mm Recipe Archive, http://www. Erols. Com/hosey.