Chinese Roasted Duck with 10-Herb Broth

• 2.4–2.6 kg Peking duck, with neck intact and no bruised skin
• 1 tbsp prickly ash (ground Sichuan peppercorn and

Use paper towel to clean and dry the cavity of the duck, remove the wing tip and any offal remaining in the cavity, then rub the cavity with 1 tbsp prickly ash. Sprinkle Kaoliang wine in the cavity and insert fresh ginger, tangerine peel, star anise, garlic and, finally, spring onion at the very end of the cavity. Close the opening very tight with needle and string (use a blank