Ingredients
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Duck - 1 bird (about 1.5 kilograms)
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Garlic - 4 cloves
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Rock sugar - 60 grams
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Vinegar - 2 tablespoons
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Water - 1500 ml
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Cooking oil for deep frying
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Sliced cucumber to garnish
Marinade
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Five spice powder - 2 teaspoons
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Dark soy sauce - 2 tablespoons
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Light soy sauce - 5 tablespoons
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Salt and pepper to taste
Method
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Clean and remove innards from duck
and wipe duck with a clean cloth soaked with vinegar.
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Marinate duck for at least 2 hours
in fridge then deep fry in warm oil not to cook it but just to
brown the duck skin.
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Bring 1500 ml of water to a boil,
add remaining marinade, garlic and rock sugar then dip duck in
and braise in low heat for 1½ hours.
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Dish out and leave it to cool then cut
into serving size. Garnish with sliced cucumber and serve.
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