Saltwater Duck with Sour Cherries

• 80 g prickly ash (ground Sichuan peppercorns and salt toasted together)
• 2.4 kg Peking duck

Rub half the prickly ash into the duck cavity and on its thighs. Insert a few slices of ginger and spring onion in the cavity. Rub the remaining prickly ash over the duck skin. Add ginger and rice wine and allow the duck to cure for 2–3 days.

Bring a pot of water to a boil, blanch the duck in hot water and then refresh in cold water.

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