Salt and Pepper Duck

Instructions

1. Prepare the duck
   Pat the duck dry with paper towels. Using a sharp knife, score the skin in a diamond pattern, being careful not to cut into the meat. This helps render the fat and crisp the skin.
2. Make the salt and pepper mixture
   Toast the Sichuan peppercorns in a dry pan over medium heat until fragrant, about 2 minutes. Grind them in a spice grinder or mortar and pestle. Mix with the sea salt, white pepper, black pepper, and five-spice powder.
3. Season the duck
   Rub the salt and pepper mixture all over the duck, inside and out. Place the duck on a rack over a plate and refrigerate, uncovered, for at least 4 hours or overnight to dry the skin.
4. Prepare for roasting
   Preheat the oven to 375°F (190°C). Remove the duck from the refrigerator and let it come to room temperature for about 30 minutes. Place the duck on a rack in a roasting pan, breast side up.
5. Roast the duck
   Roast the duck for 45 minutes. Flip the duck over and roast for another 30 minutes. For the final 15 minutes, flip the duck breast side up again to ensure the breast skin gets crispy. The duck is done when a thermometer inserted into the thickest part of the thigh reads 165°F (74°C).
6. Prepare the garnish
   While the duck is roasting, heat the vegetable oil in a small pan. Add the garlic, ginger, and white parts of the green onions. Cook until fragrant, about 1 minute. Remove from heat and set aside.
7. Rest and carve
   Remove the duck from the oven and let it rest for 15 minutes. This allows the juices to redistribute and the meat to become more tender.
8. Serve
   Carve the duck into serving pieces. Drizzle with the aromatic oil mixture, and garnish with the green parts of the green onions and sliced red chili if using. Serve immediately for maximum crispiness.