Crispy Fragrant Duck Tacos with Asian Pear and Mango Salsa

Duck Marinade:

4 tablespoons peeled and grated fresh ginger

2 tablespoons ground Sichuan peppercorns

2 tablespoons Shaohsing rice wine or dry sherry

1 tablespoon dark soy sauce

1 tablespoon light soy sauce

2 pinches sea salt

4 star anise

2 boneless duck breasts (about 1 pound total), skin on and scored in a crisscross pattern

Asian Pear Salsa:

2 tablespoons finely chopped cilantro stems and leaves

1 tablespoon peeled and grated fresh ginger

1 red Fresno chile, seeded and finely chopped

1 pink grapefruit, segmented, each segment cut into 3 wedges

Juice and zest of 1 lime

1/2 ripe Asian pear, cut into small dice

1/2 large mango, cut into small dice

1/4 cup finely diced red onion

2 pinches crushed dried red chile flakes

Sea salt

1 tablespoon vegetable oil

Cornstarch, for dusting

Peanut oil, for deep-frying

For serving:

Small yellow corn tortillas

Finely chopped cilantro

Large flake sea salt

Crushed dried red chile flakes