Recipe Ingredient
- 1.75kg duck, cleaned and blotted with several pieces of paper kitchen towels.
- Seasoning (A) (combined):
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/4 tsp sugar
- 10-12 thin slices ginger
- 10 stalks spring onion
- 8-10 cloves garlic, crushed
- 4 star anise, break up the petals
- Pound with a mortar:
- 1/8 tsp fennel seeds
- 1/8 tsp cumin seeds
- 1/8 tsp black pepper corns
- Seasoning (B):
- 2-3 tbsp Premium light soy sauce
- 1/2 tsp Chinese five spice powder
Instructions
- Rub both the inside and outside of the duck with combined seasoning (A). Stuff the duck with half the ginger slices and half of the spring onion stalks.
- Arrange the remainder of the ginger and spring onion, garlic, star anise and pounded fennel seeds, cumin seeds and black pepper on the base of a heatproof dish. Put the duck over and steam for 50-60 minutes or until duck is tender. Leave aside to cool.
- Rub the duck all over with combined seasoning (B). Deep-fry the duck in hot oil. After turning the duck over, ladle hot oil over the bird to brown it evenly.
- Remove when done and cut into pieces before serving.
