Prepare duck day before.
Fill duck cavity with cinnamon sticks, star anise pods and ginger. Sew up with a poultry or bamboo skewer.
Blanch duck by quickly immersing in water.
Hang in well-aerated space overnight or minimum two hours.
Boil maltose and Chinese rice wine vinegar in large saucepan. Immerse duck, evenly and thoroughly glaze.
Hang to dry for another two hours.
Put duck directly on oven rack.
Place a drip tray containing water beneath the duck.
Cook for 1 and ½ hours on 180 Celsius.
Add oil and ginger to hot wok.
Stir fry 8 slices of lup chong and shanghai buck choy.
Add a little water.
Put on lid and leave for a couple minutes.
Remove duck from oven, remove skewer, and drain juices into a saucepan.
Place saucepan on stove, simmer gently, add hoi sin, and whisk.
To bone duck, remove legs, trim down breast and peel away from breastbone.
Cut leg into two, cut breast into two.
Place stir-fry into centre of plate, drizzle a little sauce.
Pile duck on top, beginning with leg.
Add small Chinese dish of ground Szechuan salt to side. Garnish with shredded spring onions.
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