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Ingredients :
2 kg duck
Cooking oil for deep-frying
Cooking sauce
6 cups stock
8 slices fresh root ginger
10 tablespoons soy sauce
4 tablespoons yellow bean paste
6 tablespoons sugar
6 tablespoons rice wine
6 pieces star anise
1/2 teaspoon five-spice powder
1/2 teaspoon pepper
Batter
1 egg
2 tablespoons self-raising flour
5 tablespoons cornstarch
Method :
Bring a pot of water to a boil. Dip in the
duck and parboil for 5 minutes, then drain. Mix the ingredients for
the batter in a bowl until smooth. Heat the cooking sauce in
a heavy pan. Add the duck and simmer
gently for about 45 minutes. Remove the duck and drain
thoroughly. Allow the duck to cool for
30 minutes, then remove the meat from the bones, leaving the meat
in large pieces if possible. Turn the meat in the
batter mixture until evenly coated. Heat the oil in a wok or
deep-fryer. When hot, fry the battered
duck for about 5 minutes. Drain. Place the large duck
pieces on a chopping board, cutting each piece into 4 pieces,
and serve.
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