Anita Wong's Duck
The chinese are passionately fond of duck and regard it as essential at celebratory meals. To the chinese, duck denotes marital harmony.
Ingredients
- 1 duck with giblets, about 2.25kg / 5-5¼Ib
- 60ml / 4 tbsp vegetable oil
- 2 garlic cloves, chopped
- 2.5cm / 1in piece fresh root ginger, peeled and thinly sliced
- 45ml / 3 tbsp bean paste
- 30ml / 2 tbsp light soy sauce
- 15ml / 1 tbsp dark soy sauce
- 15ml / 1 tbsp sugar
- 2.5ml / ½ tsp five-spice powder
- 3 star anise points
- 450ml / ¾ pint/scant 2 cups duck stock (see Cook's Tip)
- salt
- shredded spring onions, to garnish
Preparation
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- Make the stock (see Cook's Tip), strain into a bowl and blot with kitchen paper to remove excess fat. Measure 450ml / ¾ pint / scant 2 cups into a jug.
- Heat the oil in a large pan. Fry the garlic without browning, then add the duck. Turn frequently until the outside is slightly brown. Transfer to a plate.
- Add the ginger to the pan, then stir in the bean paste. Cook for 1 minute, then add both soy sauces, the sugar and the five-spice powder. Return the duck to the pan and fry until the outside is coated. Add the star anise and stock, and season to taste. Cover tightly; simmer gently for 2-2½ hours or until tender. Skim off the excess fat. Leave the duck in the sauce to cool.
- Cut the duck into serving portions and pour over the sauce. Garnish with spring onion curls and serve cold.
COOK'S TIP
To make stock, put the duck giblets in a pan with a small onion and a piece of bruised ginger. Cover with 600ml / 1 pint / 2½ cups water, bring to the boil and then simmer, covered, for 20 minutes.
Serves 4-6.