I have access to a whole fresh duck, and am wondering the best way to cook it? I have the cookbook “The Food of Sichuan” by Fuchsia Dunlop which is pretty well renowned, and there is a recipe in there for “Fragrant and Crispy Duck”, basically Sichuanese crispy duck. It involves marinating the duck with ginger and scallions, etc. before steaming for two hours. Then you deep fry the duck until it is crisp. I’m wondering if this is an ideal way to cook a whole duck for the first time, or if frying will lessen the flavor of the duck fat and meat? Perhaps roasting is better, or another method?