2 kg (4 lb) fresh duckling
60 ml (4 tbsp) cooking oil
2 cloves garlic, chopped
2.5 cm (1 in) piece fresh ginger, thinly sliced
45 ml (3 tbsp) bean paste
30 ml (2 tbsp) light soy sauce
15 ml (1 tbsp) dark soy sauce
15 g (1 tbsp) sugar
1/2 tsp five spice powder
3 points star anise
450 ml (3/4 pt) duck stock or water
salt to taste
60 ml (4 tbsp) cooking oil
2 cloves garlic, chopped
2.5 cm (1 in) piece fresh ginger, thinly sliced
45 ml (3 tbsp) bean paste
30 ml (2 tbsp) light soy sauce
15 ml (1 tbsp) dark soy sauce
15 g (1 tbsp) sugar
1/2 tsp five spice powder
3 points star anise
450 ml (3/4 pt) duck stock or water
salt to taste
method
1. Use the duck giblets to make a duck stock; strain and reserve 450 ml (3/4 pt).
2. Heat the oil, fry the garlic without browning, then add the duck.
3. Fry, turning frequently until the outside is slightly brown. Lift out the duck.
4. Add the ginger, then the bean paste to the pan. Cook to bring out the flavours.
5. Add light and dark soy sauces, sugar and five spice powder.
6. Return the duck to the pan and fry it in this mixture to coat the outside of the duck.
7. Add the star anise, duck stock and seasoning to taste.
8. Cover and cook over a gentle heat until the duck is tender, stirring occasionally. Allow 2 - 2 1/2 hours.
9. Skim off any fat or oil, then leave in the sauce to cool.
10. Cut into serving portions. Skim the sauce and pour it over each helping, which will set like a jelly.
11. Garnish with spring onion. Serve with rice.
2. Heat the oil, fry the garlic without browning, then add the duck.
3. Fry, turning frequently until the outside is slightly brown. Lift out the duck.
4. Add the ginger, then the bean paste to the pan. Cook to bring out the flavours.
5. Add light and dark soy sauces, sugar and five spice powder.
6. Return the duck to the pan and fry it in this mixture to coat the outside of the duck.
7. Add the star anise, duck stock and seasoning to taste.
8. Cover and cook over a gentle heat until the duck is tender, stirring occasionally. Allow 2 - 2 1/2 hours.
9. Skim off any fat or oil, then leave in the sauce to cool.
10. Cut into serving portions. Skim the sauce and pour it over each helping, which will set like a jelly.
11. Garnish with spring onion. Serve with rice.
serving amount
serves 4
rate this recipe
9.6
out of 10
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