Recipe Ingredient
- 1 whole duck (approximately 1.5kg)
- Seasoning (combined):
- 1 tbsp Chinese five-spice powder
- 1 tbsp salt
- 2 slices ginger
- 2 stalks spring onions (use only the white portion)
- Gravy:
- 3 cloves garlic (whole)
- 2 shallots (whole)
- 6cm-piece cinnamon stick
- 110g galangal, sliced
- Oil for deep frying
- 2 tbsp sugar
- 1 tbsp dark soy sauce
- 3 cups water
Instructions
- Rub the inside and outside of the duck with the combined seasoning ingredients and leave aside to dry for one to two hours.
- Heat enough oil in a wok. Fry duck in hot oil until just lightly browned. Remove and drain well. Place ginger and spring onions into cavity of duck.
- Heat 2 tbsp oil in a wok, add sugar and three to four pieces galangal slices; when oil turns a dark gold, turn off heat. Add dark soy sauce. Return duck to the wok and coat well with this sauce.
- Combine all the gravy ingredients in a saucepan. Bring to a boil then pour the cooked gravy ingredients over the duck (sauce should cover more than half the duck). Bring to a boil then simmer, covered, for 40 to 45 minutes over low heat or until duck is tender and the sauce thick.
- Dish out duck and cut up into bite-sized pieces. Arrange duck pieces on plate and pour gravy over. Serve hot.
