Soy Sauce Duck

Kylie finds inspiration for her cooking from the generous people she meets in the heart of Shanghai’s old town. The addition of dark soy and light soy to the master stock turns it into Red Master Stock – all those beautiful, reddish-brown ducks you see hanging up in the windows of Chinese barbecue shops are poached in this stock, which is often called Red Braise Stock. Because the duck has been steeped for 3 hours, it has an amazing intensity of colour from the soy and flavour from the aromatics – subtle hints of ginger, star anise, cinnamon and orange zest. This stock can be reused again and again by simply straining it thoroughly, storing it in an airtight container and freezing it. Each time you use this stock, it will become richer and deeper: simply thaw it and add a fresh batch of all the stock ingredients, plus enough water to make up the volume of liquid to 6 litres (6 quarts) again.