Method :
-
Clean the duck thoroughly.
-
Place it in a large pot
with its back facing upwards.
-
Add enough water to cover
it, then add red fermented rice, soy sauce, salt, rice wine or
sherry, crystal sugar, cinnamon bark, fennel seeds, spring onions
and ginger root.
-
Bring it to a rapid boil
and keep the heat fairly high for 1 hour, turn the duck over and
simmer gently for 1/2 hour.
-
Take it out to cool.
-
Leave about half the juice
in the pan.
-
Add sugar and when it is
dissolved, strain through a sieve to get rid of the spices.
-
Mix the cornflour with a
little cold water to thicken the gravy, then leave to cool.
-
Chop the duck into small
pieces, pour the gravy over it and serve.
Note : Braised duck could be
served cold as a starter, or hot as a main dish.
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