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Ingredients :
2 kg duck
5 tablespoons sugar
1 1/2 tablespoons cornstarch
2 tablespoons rice wine
5 tablespoons red fermented rice
1/4 cup soy sauce
5 1/2 tablespoons crystal sugar,
crushed
2 slices ginger root
3 scallions
1 teaspoon salt
2 teaspoons Chinese cinnamon bark
1 teaspoon fennel seeds
Method :
Clean the duck thoroughly. Fill a large
pot with water and add in the duck ensuring that the water level covers
it. Then add the red fermented rice, salt, soy sauce, rice wine, crystal
sugar, fennel seeds, cinnamon bark, scallions and ginger root. Bring to
a rapid boil and keep the heat high for 1 hours. Turn the duck over and
simmer gently for another 1/2 hour. Take it out to cool. Leave about half the juice
in the pan. Add sugar and when it is
dissolved, strain through a sieve to get rid of the spices. Mix the
cornstarch with a
little cold water to thicken the gravy, then leave to cool. Chop the duck into small
pieces, pour the gravy over it and serve either cold as a starter
or hot as a main dish with white rice.
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