Trim any excess fat off the duck, including inside the cavity, then rinse in cold water. Dry it well inside and out by patting with kitchen paper. In a pestle & mortar or spice grinder, grind together the Sea Salt and Oriental Rub to a fine powder and rub all over the duck. Place the duck in a bowl, cover with a dish towel and refrigerate overnight.

Bash the garlic with the flat of your knife and thickly slice the ginger. Place half the ginger, garlic and spring onions inside the cavity of the duck.

Pour ½ litre of hot water into a wok and add the remaining garlic, ginger and spring onions, as well as the whole star anise and 2 tbsp soy sauce. Put the duck on a plate and place inside a large bamboo steamer. Place over the wok of simmering scented water and steam for 2½ – 3 hours. (Check the water level regularly!)

Remove the duck from the steamer. Drain the duck of excess liquid and discard the vegetables inside the cavity. Allow to cool completely. Brush the duck with the remaining soy sauce and dust with flour, shaking off the excess. Heat the oil in a wok, deep pot or deep fryer and fry for 10 minutes or until the skin is crispy and golden brown all over. Carefully remove and drain on kitchen paper.

Serve in mandarin pancakes with finely sliced cucumber and hoisin sauce.

Tips: The remaining steaming liquid is deliciously fragrant. Strain and pour it into a jug. Refrigerate until the fat has settled and set. You can scrape this off and use to fry potatoes and the remaining liquid you can use as a base for a delicious broth. To up the flavour, add some NOMU Chicken STOCK.