• Prep Time 30 minutes
  • Cook Time 30 minutes
  • Serving For 4 people
  • Difficulty Normal

Recipe Ingredient

  • 1.8-2kg whole duck, remove fat and rinse
  • 110g mature ginger, cleaned and smashed
  • 2 stalks spring onion, lightly smashed
  • 700ml water
  • Marinade (A)
  • 1 tsp thick soy sauce
  • 1 tbsp light soy sauce
  • 1 tsp oyster sauce
  • Spice (B)
  • 5cm cinnamon stick
  • 3 slices licorice (kam choe)
  • 5 star anise
  • 7 cloves
  • 1 tbsp cumin
  • 1 tsp Szechuan pepper (fah chiew)
  • Seasoning (C)
  • 1 tbsp light soy sauce
  • 1 tbsp oyster sauce
  • ½ tsp salt
  • 15g rock sugar
  • 1 tsp chicken stock granules
  • 1 tbsp Shao Hsing Hua Tiau wine


  1. Clean duck thoroughly. Remove excess fat and cut off feet. Tie the neck of duck firmly with a piece of strong string and hold it just above a wok of boiling water.
  2. Use a ladle to scoop up the water and scald the duck repeatedly for a while. Remove and put aside. Pat-dry the duck thoroughly and rub marinade ingredients (A) over the skin. Leave aside for 10 minutes.
  3. Deep-fry duck in hot oil over high heat until the skin turns golden brown. Remove and place duck in a basin of cold water immediately. Leave it to soak for 20 minutes. Remove; drain well.
  4. Place ginger, spring onion and all spice (B) ingredients in a large deep plate. Add seasoning (C) to combine. Stir to mix. Put duck into the deep plate and wrap up the entire plate with a large piece of aluminum foil. Steam over high heat for 1-1 ½ hours. Remove duck and hang to drain completely.
  5. Heat oil for deep-frying in a wok until hot. Slowly and carefully lower the duck into the oil and deep-fry until skin is crispy. If the duck browns too fast, reduce heat. Dish out and cut duck into serving pieces.

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