1 duck (about 2kg), deboned and patted dry with kitchen paper
Enough oil for deep frying
1 tsp five spice powder (ng heong fun)
1 tsp salt
2 tbsp light soy sauce
2 tbsp Shao Hsing Hua Tiau wine
5 to 6 slices of ginger
3 stalks spring onion, cleaned and cut into 5cm lengths
1/2 cup plain flour
Apply marinade on duck, inside and outside. Place the ginger slices and spring onions in the cavity of the duck. Leave the duck aside for about five to six hours, or preferably overnight, in the refrigerator.
Steam the duck for about two hours until it is tender. Remove and set aside to allow the duck to dry.
Remove the ingredients from the cavity. Give the duck a brushing of light soy sauce and coat it with plain flour.
Deep-fry the duck in hot oil over a low-medium heat until the duck turns golden brown and crispy. Drain off oil, then chop duck into bite-size pieces and serve with spiced salt.
To prepare spiced salt: Stir-fry two tablespoons fine salt in a clean and dry wok over a medium-low heat for two to three minutes, or until salt turns lightly golden. Turn off the heat and add in half a teaspoon of ng heong fun (five spice powder) and a dash of pepper. Mix well.