Preparation

clean the duck well and remove the legs, wings and beak. mix, anise stars, crushed peppercorns, fennel, escaloñas, ginger, a tablespoon of wine and 2 tablespoons of salt, mix everything well and with it rub the duck well, inside and outside and leave in a cold place for 2 hours.
place the duck in a container to steam it for 2 and a half hours, until it is very tender, remove and remove as much of the species as possible.
heat the oil, put the duck in and fry it with the hot oil for a minute or until the skin is crisp.
cut the duck into small bites, put it back together in the source and serve with the tablespoon of salt and ground pepper, make a mixture, which we will put on a plate. Whoever likes it will pass the piece of duck through this salt.

Ingredients

  • 1 duck weighing about 2 kilos
  • 3 escaloñas
  • 1 piece of ginger
  • 4 anise stars
  • 1 tablespoon of pepper, (red kernels, crushed, not ground).
  • 1 tablespoon fennel
  • 1 tablespoon of rice wine or dry sherry
  • 3 tablespoons of salt
  • 1 tablespoon of freshly ground pepper.
  • 8 cups of oil.