Poultry Recipes - Anita Wong's Duck Recipe

Ingredients

• 1 duck with giblets, about 2.25kg/5lb

• 60ml/4 tbsp vegetable oil

• 2 garlic cloves, chopped

• 2.5cm/1 in 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/1/2 tsp five-spice powder

• 3 star anise points

• 450ml/scant 2 cups duck stock (see Cook's Tip)

• salt

• shredded spring onions (scallions), to garnish

Serves 2

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Method:

1. Make the stock (see Cook's Tip), strain into a bowl and blot the surface with kitchen paper to remove excess fat. Measure 450ml/scant 2 cups into a jug (pitcher).

2. 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.

3. 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.

4. Add the star anise and stock, and season to taste. Cover tightly, simmer gently for 2-2 1/2 hours or until tender. Skim off the excess fat. Leave to cool completely.

5. Cut the duck into serving portions and pour over the sauce. Garnish with spring onion curls and serve cold.

Cook's Tip: To make the stock, put the duck giblets in a heavy pan with a small onion and a piece of bruised fresh root ginger. Cover with 600ml/2 1/2 cups water, bring to the boil and then simmer, covered, for 20 minutes.