Braised Soy Duck

 

1 duck (about 5 lbs/

2.5 kgs)

2 teaspoons five spice powder

1/2 teaspoon salt

1/4 cup (60 ml) dark soy sauce

2 tablespoons soy sauce

2 tablespoons sugar

3 cups (750 ml) water

4 cloves garlic, skin left on, lightly bruised

1 stick cinnamon

5 thin slices ginger root

 

Dipping Sauce

4 tablespoons black

Chinese vinegar

1 tablespoon water

1 tablespoon finely chopped garlic

 

1 Remove the fatty deposits from inside the duck and trim away any loose skin. Wash, drain and pat the duck dry with paper towels.

2 Combine the five spice powder, salt and both soy sauces. Rub the duck inside and out with this mixture then set aside to marinate for 2 hours, turning occasionally, rubbing and spooning the marinade over the duck.

3 Put the sugar in a wok with 2 tablespoons of the water and cook until it begins to caramelize and turn golden brown. Quickly add the remaining water, garlic, cinnamon and the marinade from the duck. Place the ginger slices inside the duck and put the duck into the wok. Bring to a boil, cover and simmer until the duck is tender, 11/2–2 hours, turning the duck from time to time to ensure it cooks evenly.

4 While the duck is cooking, combine all the Dipping Sauce ingredients and divide into 4 small dipping bowls.

5 When the duck is cooked, cut into serving portions and arrange on a large platter. Pour over some of the cooking liquid and serve with the Dipping Sauce.

 

Serves 4–6

Preparation time: 15 mins + 2 hours marinating

Cooking time: 2 hours