4 nos. preserved sour plums (suin mooi), seeded and chopped
2 tbsp sugar or to taste
1 tsp white vinegar
250ml duck stock
½ tsp chicken stock granules
Thickening - combined
1 tbsp potato starch
2 tbsp water
Some spring onion curls
Clean the duck then blanch in a wok of boiling water for 3-4 minutes. Remove, rinse and drip dry. Rub duck skin with combined marinade (A).
Heat oil in a wok. Lower the duck into the hot oil and deep-fry for 3-4 minutes; use a ladle to scoop up the oil to bathe the duck until the skin is golden in colour. Remove and drain from oil.
Put duck into a deep saucepot or wok. Pour in enough water to cover the duck. Add star anise and cinnamon stick and bring to the boil. Reduce the heat and braise the duck for an hour or until the duck is tender. Dish out the duck and retain the duck stock.
Heat 1 tablespoon sesame oil in a saucepot and sauté ginger, garlic and preserved soy bean paste until aromatic. Add preserved sour plums. Fry for a minute. Stir in remaining sauce ingredients. Bring to a boil. Add thickening to the stock.
Cut the duck into bite-sized pieces and arrange on a serving plate. Pour the prepared sauce over. Garnish with spring onion curls.