Ingredients Jump to Instructions ↓

  1. Ingredients :Serves 8-10

  2. 2 kg

  3. 3 2 500 ml 2 tablespoons 1/2 Seasoning

  4. 1 tablespoon 1 teaspoon 5 tablespoons 5 tablespoons 3 tablespoons 1/4 Tender spring duck

  5. Root ginger

  6. Star anise

  7. Water

  8. Oil

  9. Cucumber slices (for garnishing)

  10. Five spice powder

  11. Black pepper

  12. Black soy sauce

  13. Soy sauce

  14. Sugar

  15. Salt

Instructions Jump to Ingredients ↑

  1. Clean duck and dry with damp cloth.

  2. Rub seasoning mixture over and insideduck. Leave aside for an hour.

  3. Heat oil in the wok. Stir-fry gingerbriefly and add duck. Let duck sizzle in the hot pan for a while. Lowerheat.

  4. Meanwhile, add water to seasoning mixturein the bowl that contained the duck. Pour into the wok. Add more waterto immerse the duck. Drop in the star anise.

  5. Cover the pan and bring to boil over highheat. Lower heat and allow to simmer for at least 1 1/2 hours. Turn overoccasionally to cook evenly.

  6. When duck is tender, uncover and allow thesauce to simmer till thickened.

  7. Remove duck from pan. When cool, chop intobite-size pieces.

  8. Serve with the sauce poured over thepieces.

  9. Garnish with the cucumber slices.


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