Courtesy of our friend, Jacqueline Newman
1 Pekin Duck, quartered
2 Tablespoons corn or other vegetable oil
2 Tablespoons minced fresh ginger
1 teaspoon Sichuan peppers, lightly smashed with side of a cleaver
2 dried chili peppers, seeds removed, then minced
1 teaspoon Chinese rice wine
1 teaspoon Chinese black vinegar
1/2 teaspoon salt
1/2 cup each, sweet red and green peppers, cut in one-inch diamonds
2 scallions, minced
1 Tablespoon cornstarch mixed with one tablespoon cold water
1 teaspoon sesame oil
1. In a large heavy pot, place duck quarters. Cover with cold water, and bring to the boil, then reduce heat and simmer half hour. Remove duck, reserving the liquid, and let cool somewhat, then remove meat from the bones.
2. Return bones to the liquid and boil until liquid is reduced to half cup. Reserve it after discarding the bones.
3. Heat wok, add the oil, then stir-fry the ginger, Sichuan and chili peppers for half minute. Then add wine, vinegar, salt, and the duck meat, and stir-fry two minutes before adding the reserved liquid from cooking the duck and then the bones. Add the red and green peppers and the cornstarch mixture and continue to stir-fry until the sauce thickens, then serve.