Braised Lotus and Leek Duck

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One 4- to 5-pound duck, washed, cleaned and patted dry

2 tablespoons salt

1 teaspoon white pepper

1/2 teaspoon Szechwan peppercorns

5 cups peanut oil

4 ounces dried lotus seeds, soaked in warm water for 3 hours and drained

8 dried black mushrooms, soaked in warm water for 1 hour, drained, de-stemmed and quartered

2 leeks, white part julienned and washed very well

1/4 pound bacon, 1/8-inch pieces

6 slices peeled ginger

1 quart chicken stock for steaming

Sauce:

1 tablespoon oyster sauce

1 tablespoon dark soy sauce

1 tablespoon Shaoxing

1 tablespoon sugar

1/2 tablespoon ginger julienned

2 tablespoons butter