- 1 Whole duck
- 250 g Peanut oil or corn oil
- 60 g Sesame oil
- 60 g Shao xing wine
- 400 ml Chicken stock
- 250 g Dark soya sauce or thick soya sauce
- 40 g Rock sugar, crushed
- 5 g Star anise
- 40 g Dried chili, chopped
- 20 g Spring onion, white part only chopped
- 40 g Ginger, fine slice
- 10 g Garlic, fine slice
- Sea salt
- Cut the duck into 8 large pieces.
- Score the skin and fat of each piece in a diamond pattern with a sharp tipped knife.
- Toss the duck in sea salt, heat the oil and fry the duck pieces until golden brown on all sides, remove and keep warm.
- Heat the sesame oil, add the star anise, dried chillies, spring onions, ginger, garlic and fry them until they smoke.
- Add the duck and sauté all the ingredients together, add the wine and flambé.
- Add the stock, soy and bring to the boil, skim and simmer for 1 hour.
- The meat is ready when it pulls away from the bones easily – the jus/cooking liquid should be reduced by 2/3 from the original amount.
- Finish the dish with rock sugar and cook until the meat is glazed/caramalized.
The recipe is donated by Chef Bob who is currently the Executive Chef of the Kanpei Restaurant and Bar in Kuala Lumpur which is the capital of Malaysia.
Sincere thanks to Chef Bob and Happy Cooking!