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Ingredients :
2 kg duck
Vegetable oil for deep-frying
Cooking Sauce
6 cups good stock
10 tablespoons soy sauce
6 tablespoons sugar
4 tablespoons yellow bean paste
6 tablespoons rice wine
6 slices fresh root ginger
6 pieces star anise
1/2 teaspoon five-spice powder
1/4 teaspoon pepper
Method :
Mix all the cooking sauce ingredients into
a large wok. Clean the duck thoroughly and cut into halves down the
backbone. Place the cut duck into the liquid and submerge. Heat up the
wok and simmer the duck gently for 2 hours. Remove the duck from the cooking
liquid and leave to cool. When required, heat the
oil in a wok or deep-fryer. When hot, place the duck
gently in the oil and fry for 10-11 minutes. Drain well and serve.
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