This duck, similar to the Cantonese soy chicken, is traditionally served at room temperature as a first course. However, there is no reason why it can’t be a main course, hot or cold. You can also use jointed pieces or duck breasts. Just reduce the cooking time.
Ingredients: (Serves 4)
- 2.25 kg (5 lb) duck
- 2 teaspoons salt
- 4 scallions (spring onions), each tied in a knot
- 4 x 1 cm (½ inch) slices ginger, smashed with the flat side of a cleaver
- 6 star anise
- 3 cinnamon or cassia sticks
- 1 tablespoon Sichuan peppercorns
- 100 ml (3½ fl oz) Shaoxing rice wine
- 200 ml (7 fl oz) light soy sauce
- 100 ml (3½ fl oz) dark soy sauce
- 100 g (3½ oz) rock (lump) sugar
Method:
Rinse the duck, drain, and remove any fat from the cavity opening and around the neck. Cut off and discard the parson’s nose. Blanch the duck in a pan of boiling water for 2-3 minutes, then refresh in cold water, pat dry and rub the salt inside the cavity.
Place the duck, breast side up, in a clay pot or casserole, and add the scallions, ginger, star anise, cinnamon, peppercorns, rice wine, soy sauces, rock sugar and enough water to cover. Bring to the boil, then reduce the heat and simmer, covered, for 40-45 minutes. Turn off the heat and leave the duck to cool in the liquid for 2-3 hours, transferring the clay pot to the fridge once it is cool enough. Leave in the fridge until completely cold (you can keep the duck in the liquid overnight and serve it the next day).
To serve, remove the duck from the liquid and drain well. Using a cleaver, cut the duck through the bones into bite-sized pieces.
Traditionally, this dish is served at room temperature, but if you want to serve it hot, put the pot with the duck and the liquid back on the stove and bring to the boil. Simmer 10 minutes, or until the duck is completely heated through.
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