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Ingredients
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Duck - 1 bird (about 1½ kilograms)
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Star anise - 1
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Cinnamon - 1 stick (2 inches)
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Cloves - 4
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Five spice powder - 2 teaspoons
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Vinegar - 1 cup
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Sugar - 30 grams
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Pepper and salt to taste
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Water - 1 liter
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Oil for basting
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Garlic -1 clove
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Chicken stock powder - 1 teaspoon
Method
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Put all ingredients in a deep
sauce pan fill with 1 liter of water and vinegar then bring to a
gentle boil.
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Simmer for 30 minutes until sauce
become thick and well absorb by the duck. Dish out to cool.
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Roast duck in moderate heat and
basting with oil until skin is crispy and golden brown.
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Cut into serving pieces when cool
and spread thick gravy on the duck when serve.
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