Fry the brown peppercorn over low heat in
dry frying pan for 1 minute, when it is brown and smells good, add salt
and fry for 1 more minute. Place in a bowl and let cool.
Mix with green onion, ginger and wine.
Clean and wipe the duck. Rub the outside
and inside of duck with fried peppercorn and salt. Let stand for 6 hours
or overnight.
Place the duck in its bowl in boiling
steamer to steam over high heat for 3 hours, until very tender.
Remove the duck from steamer, let cool a
few minutes, brush soy sauce all over the duck, powder with flour, deep
fry in heated oil over high heat about 3 minutes, until brown and
crispy.
Lay the fried duck on platter with breast
side up. Put 1 teaspoon peppercorn salt on each side of platter and
serve with the steamed flower shape bun.
Separate the duck with chopsticks and
place duck meat inside of bun. Tasted delicious.