By Neil Perry
I’ve served this classic Sichuan dish at XO. It makes a beautiful shared plate with pancakes and the usual garnishes for Peking duck. It can also be served the traditional way with steamed lotus buns.
Remove all the fat from the duck cavity. Place the ginger and spring onions inside. To make the marinade, mix together the tangerine peel, five-spive powder and the Sichuan salt and pepper and rub over the duck breasts and legs. Cover and leave to marinate in the fridge overnight.Place the tea-smoke mix in