Steamed and crisped duck from The Essential New York Times Cookbook: Tenth Anniversary Edition: The Recipes of Record (page 491) by Amanda Hesser
- whole star anise
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Szechuan pepper
Dried berries of Xanthoxylum species plants.
Although there is a Xanthoxylum fagara, it is native to Florida and Caribbean, and not used in Chinese cuisine.
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Accompaniments: Red cabbage glazed with maple syrup; James Beard's pureed parsnips; Stir-fried collards; Sugar snap peas with horseradish; Steamed fennel with red pepper oil
Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.
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